Bell Pepper Beef Stir-Fry Print Email

1 pound boneless beef steak (pref. Tenderloin or Rib Eye)
2 TBS soy sauce
2 TBS Cognac or brandy
2 TBS Shao Xing (Chinese Rice wine)
1/2 TBS corn starch
canola oil
1 each; red bell, yellow, and green bell pepper OR 1-2 packs Tony’s Bell Pepper Strips
2 tsp. garlic
3 TBS beef stock, with 1/8 tsp. sugar

Slice beef thinly and marinate in a combination of soy, brandy, rice wine and corn starch while you cut peppers and assemble all your ingredients.

Cut bell peppers into bite-sized squares. Bring 1 1/2 cups of water to boil in wok, seasoning with a 1/2 tsp. salt. Add bell peppers and bring back to a boil. Drain into colander.

Return wok to high flame and heat to very hot. Add 2 tablespoon oil, swirl in wok, when shimmering, carefully add beef and stir fry quickly, just until color starts to change, about 2 minutes. Remove and reserve. Do not wipe out wok.

Return wok to high flame and swirl in a little more oil. When shimmering, carefully add minced garlic immediately followed by peppers. Stir-fry for one minute, then add 3 TBS beef stock. When it comes to a boil, add back beef and stir fry over high flame for 2-3 minutes. Transfer to warm serving dish and serve family style with bowls of rice.

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