I love Chinese take out and this was like we ordered Chinese in!! You will not miss the delivery when you make this! It is so simple and takes just like your favorite! I used the little sweet bell peppers in this dish, but you can use the regular sized bell peppers as well. Whatever you have on hand or can grab at the store. Just use slightly less if you use the large ones. I love the addition of the other veggies her as they add to the flavor and cut through the sauce nicely.
I served this with plain white rice and crispy rice noodles and it was awesome. You can also swap out chopped cashews for the crunch factor on the top. You can also use brown rice instead of white rice! The chopped green onions on the top give an amazing freshness and light crispness.
What Beef cuts to use?
In dishes like this that you are marinating for awhile and cooking quickly, you can go with the less expensive cuts. For this particular recipe, I used sirloin steak. Make sure you slice it on the bias and dice it evenly so that it cooks evenly. The marinade will break down the protein and tenderize it. I marinated it for about 8 hours, but it can also be done over night for ease of preparation.
If you like this recipe you will love this meal as well!
https://happychefmama.com/2020/04/30/chinese-take-out-at-home/
Chef’s Tip- This dish is thickened with a cornstarch slurry which is a traditional thickening agent in many Chinese dishes. When using a slurry, make sure you add it in slowly and bring it to the boil for full thickening power. If you add too much and it clumps on you or gets overly thickened, you can thin it back out with stock.
Beef and Pepper Stir Fry
Ingredients
- 1 1/2 lbs sirloin beef cleaned and trimmed of excess fat and cut into 1 inch cubes
- 1/2 cup low sodium soy sauce
- 3 tablespoons rice wine vinegar unseasoned
- 2 tablespoons packed light brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1 tsp red chili paste such as Sambal
- 2 tbsp. Canola Oil
- 1 large shallot minced
- 1 large carrot peeled and small diced
- 2 stalks of celery sliced thin on the bias
- 1 bag mini sweet bell peppers cored And sliced Into Rings
- 1 small bunch green onions sliced the whites for stir fry and the greens for the garnish
- white or brown rice for serving
- crispy rice noodles chopped cashews or toasted sesame seeds for garnish
Instructions
- Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Marinate for at least an hour, and up to overnight.
- To cook the stir fry; Heat 1 tablespoon oil in a large wok or skillet over medium-high to high heat. When it is very hot, throw in the shallots and cook for less than a minute. Add in the carrots and celery and cook for another 3-4 minutes. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
- Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the wok or skillet. Allow to sit for 20 to 30 seconds, then turn with tongs or a wooden spoon. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
- Reduce heat to low. Add all meat and peppers to the wok or skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat. Serve immediately with either white or brown rice, crispy rice noodles, chopped cashews or toasted sesame seeds.
