Feb
1
2011
Pepper Steak Stir Fry
Author: kevin
I find when making a quick stir fry with beef, it is always preferable to either buy the beef fresh and put it in the freezer for 10 minutes to firm up, or to almost completely thaw out a frozen piece of flank to make it easier to slice. I slice the piece of meat down the middle lengthwise and then on the bias make thin slices at an angle.
- 1 flank steak
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp freshly cracked black pepper
- 3 tbsp oil
- 1 tsp crushed red chili flakes
- 1 clove crushed garlic
- 1 onion halved and sliced
- 2 cups chopped broccoli
- 2 carrots, peeled and chopped
- 3 celery stalks chopped
- 1 cup snap sugar peas, trimmed
- 1 buch Bok Choy, washed and chopped coarsely
- 1 cup beef broth
- 1 tbsp cornstarch
Slice the beef as described above and reserve in a bowl.
In another bowl mix the first four ingredients with 1 tablespoon of the oil, let stand at room temperature while chopping the vegetables.
In a hot wok put the remaining oil and red pepper flakes, cook until fragrant and add the beef. Stir quickly to sear and after several minutes remove from wok and set aside.
Add the vegetable to the wok and toss quickly to coat with beef juices and oil. Add the crushed garlic and cook for several minutes. In a small bowl mix the stock and cornstarch. Pour this over the vegetables and toss to coat, sauce with thicken after a few minutes. Add the beef back to the wok and quickly stir fry the dish to incorporate. Serve as is or over steamed rice.
