Beef and Green Pepper Stir-Fry
Eileen Prendergast
I first made this recipe (inspired by one in the June 1990 issue of Bon Appétit) in August of 2007. Mike had three helpings that night.
ingredients
- 2 1/2 tablespoons soy sauce
- 1 tablepoon white wine vinegar
- 1 tablepoon sesame oil
- 3 teaspoons cornstarch
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- 1 pound skirt or flank steak, cut into thin strips
- 1/4 cup chicken stock
- 6 tablespoons vegetable oil
- 8 ounces mushrooms, thinly sliced
- 1 cup chopped scallions or onion
- 1 green pepper, thinly sliced
- rice
directions
- 1
Combine 1 1/2 tablespoons soy sauce, vinegar, sesame oil, 2 teaspoons corn starch, ginger, and garlic in a medium bowl. Add beef and stir to coat. Let stand 30 minutes.
- 2
Combine broth, 1 tablespoon soy sauce, and 1 teaspoon cornstarch in a small bowl.
- 3
Heat 3 tablespoons vegetable oil in wok over high heat. Add scallions and pepper and stir-fry 2 minutes. Remove from wok. Add remaining oil and heat. Add beef and marinade; stir-fry for 4 minutes. Add mushroooms and cooked vegetables. Add broth mixture, stir well and cook until sauce boils and thickens.
- 4
Serve with rice.
Source: Eileen Prendergast
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