Sichuan Beef and Peppers

By carvalhohm

Ingredients

• 12 oz lean and trimmed beef flank steak
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp dry sherry
• 1 Tbsp reduced-sodium soy sauce
• 1 1/2 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 Tbsp Sriracha hot chili sauce
• 2 Tbsp fat-free, reduced-sodium chicken broth
• 2 Tbsp peanut oil
• 1 cup thinly sliced red onion
• 2 cups orange and red bell pepper cut into 1/4-inch-wide strips
• 1/2 tsp salt

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Cut beef along the grain into roughly 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. In a medium bowl, combine beef, ginger, garlic, 1 tablespoon of sherry, soy sauce, and cornstarch, and stir to combine. Stir in sesame oil. In a small bowl, combine Sriracha sauce, broth, and remaining 1 tablespoon sherry.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, add onions, and stir-fry 30 seconds or until onions begin to soften. Push onions to sides of wok, carefully add beef, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating onions or until beef is lightly browned but not cooked through. Transfer beef to a plate.
Swirl in remaining 1 tablespoon peanut oil into wok, add bell peppers, sprinkle on salt and stir-fry 1 minute, or until peppers begin to soften. Return beef with any juices that have accumulated to wok, swirl Sriracha mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are crisp-tender.

Do not overcrowd a wok with more than 12 ounces of beef. If you try to stir-fry 1 pound of beef in a 14-inch wok, the beef will not sear properly and will become gray and foamy. Cut ingredients as uniformly as possible to ensure that all the pieces cook in the same amount of time.

Yields 1 cup per serving.

Makes 4 servings
WW PointsPlus® value: 6 per serving