Beef and Pepper Stir Fry
Beef and bell pepper stir fry
Prep time: 15 minutes Cook time: 8 minutes
200 gm 6 oz boneless beef steak
30 ml 2 tbsp cooking wine
30 ml 2 tbsp chicken broth
15 ml 1 tbsp cornstarch
5 ml 1 tsp ground black pepper
Three large BC Greenhouse bell peppers
2-3 ribs celery, sliced on the diagonal
100 gm 3 oz green beans, trimmed
15 ml 1 tbsp minced ginger
30 ml 2 tbsp garlic, peeled and minced (about 2 cloves)
30 ml 2 tbsp neutral oil, divided
30 ml 2 tbsp oyster sauce
15 ml 1 tbsp soy sauce
15 ml 1 tbsp cooking wine
30 ml 2 tbsp chicken or beef broth
1 or 2 green onions, thinly sliced on the diagonal
Combine the marinade ingredients in a medium sized bowl. Cut the beef into thin strips, approximately 1 cm/1/3” thick. Add the beef to the marinade, stir well, massaging with your hands for a minute or two. Set aside while you prepare the vegetables.
Trim the bell peppers to remove the seeds, then cut into strips, 1 cm/1/3” thick. Slice the celery on long diagonals, also 1 cm/1/3” thick. Trim the beans to approximately the same length. Keep the vegetables separated.
Stir the sauce ingredients together.
Heat 15 ml/1 tbsp oil in a large skillet over medium high heat. When the oil begins to shimmer, add the ginger and garlic. Cook, stirring, until fragrant. Add the celery, and cook 2 minutes until beginning to soften.
Add the bell peppers, cook 2 more minutes. Remove the vegetables from the pan.
Return the pan to the cooktop, and heat remaining 15 ml/1 tbsp oil until beginning to smoke. Add the beef, spread to a single layer. Depending on the size of your pan, do this in batches! Cook, without stirring, for 1 minute, to develop browning. Stir, and cook again for 2 minutes without stirring.
Add the peppers, celery, and the green beans. Toss to coat with the pan juices. Cover and cook 1 minute or until the beans are just softened, but still bright green.
Stir the sauce, and pour into the hot pan. Stir all the ingredients together for 1-2 minutes, until the sauce is glossy and thickened.
Transfer to serving platter, and garnish with green onions.
Any tender boneless beef steak will work. Sirloin, Rib, Strip Loin are all options. Sometimes tenderloin/filet is on special and that works too. Freeze the meat for 30 minutes to make slicing easier.
We used a 30-cm/12” non-stick pan, and slightly less oil. If your pan is not non-stick, use all the oil in the recipe. If your pan is smaller, definitely brown the meat in two batches. You want the meat to be spread out, otherwise the meat will steam instead of browning.
Use different coloured peppers to add to the visual appeal.
Minced ginger and garlic from a jar is totally ok for this recipe! Drain well/pat dry with a kitchen towel, to reduce spattering.