Chinese Beef and Peppers II

By Addie

Beef and peppers is such a natural pairing. You can add spicy chilies if you want a kick or leave it alone with sweet bell peppers for a mild version for children. It’s saucy so I like to put it right on my rice. BTW, this is not going to taste like the bastardized yet popular version at Chinese takeouts. Way way better! Enjoy!

Ingredients

• 1 pound flank steak
• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon rice wine
• 1/2 tablespoon sugar
• 3 tablespoons vegetable oil, divided
• 1 1/2 medium green bell pepper, sliced
• 1 spicy chili (any kind)in small thin slices (optional)
• 1 1/2 tablespoons cornstarch
• 2 tablespoons vegetarian oyster sauce
• Hot cooked rice

Preparation

Step 1

1. Slice flank steak against the grain in 1/4″ slices. For thicker parts of the flank steak, you may need to slice the strip in half so it’s not too wide.

2. In a medium bowl, mix beef with soy sauce, rice wine, and sugar. Set aside for 15 minutes.

3. While beef is marinating, heat 1 tablespoon oil in a wok or similar on high. Add peppers with a sprinkle of salt. Stir and fry for a minute, and remove from heat and set aside. The peppers should still be crisp. After the peppers rest for a few minutes, they will excrete some liquid (amount varies with different peppers). Drain and discard the liquid.

4. When beef has rested 15 minutes and peppers are ready, mix cornstarch into marinated beef.

5. Heat 2 tablespoons oil on high in a wok or similar. Add beef and stir quickly, separating the slices. When beef has started turning color with some pink spots remaining, add vegetarian oyster sauce. Stir quickly to distribute. Add peppers back in. Give a few good tosses and serve with rice immediately.