 Pepper Beef
Makes 4 servings
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Image © Publications International, Ltd.
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Pepper Beef
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This makes a colorful entrée.
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Ingredients
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1
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tablespoon soy sauce
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2
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cloves garlic, minced
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1/4
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teaspoon red pepper flakes
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1
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pound boneless beef top sirloin steak, tenderloin or rib eye steaks
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2
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tablespoons peanut or vegetable oil, divided
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1
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small red bell pepper, cut into thin strips
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1
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small yellow or green bell pepper, cut into thin strips
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1
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small onion, cut into thin strips
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1/4
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cup stir-fry sauce
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2
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tablespoons rice wine or dry white wine
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1/4
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cup coarsely chopped fresh cilantro
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Hot cooked white rice or Chinese egg noodles (optional)
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1. Combine soy sauce, garlic and pepper flakes in medium bowl. Cut beef lengthwise in half, then crosswise into thin slices. Toss beef with soy sauce mixture.
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2. Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef mixture; stir-fry until beef is barely pink in center. Remove. Repeat with remaining beef mixture; remove and set aside.
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3. Heat remaining 1 tablespoon oil in wok; add bell peppers and onion. Reduce heat to medium. Stir-fry 6 to 7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine; stir-fry 2 minutes or until heated through.
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4. Return beef along with any accumulated juices to wok; heat through. Sprinkle with cilantro. Serve over rice, if desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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