Tender beef, super flavorful, and a lot better than taking out! This easy Beef Stir Fry with Onions & Peppers is a classic favourite. Being able to make this from home is much more favourable to every mom like me.
INGREDIENTS
Stir-fry sauce:
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2 tbsp soy sauce
2 tbsp Chinese cooking wine (Shaoxing wine)
1 tbsp oyster sauce
1 tsp sugar
1 tbsp sesame oil
Stir-fry:
1 lb beef, cut into strips
¼ tsp baking soda
1 tbsp cornstarch
1 yellow onion, sliced
1 bell pepper, cut into strips
3 scallions, cut into 2-inches lengths
1 tbsp minced ginger
4 cloves garlic, minced
Ground pepper, to taste
HOW TO MAKE BEEF STIR-FRY WITH ONIONS & PEPPERS
Step 1: Combine the soy sauce, cooking wine, oyster sauce, sugar, and sesame oil in a bowl.
Step 2: Place the meat in a different bowl and lightly season with salt and pepper. Into the bowl with the meat, add a tbsp of sauce, baking soda, and cornstarch. Mix well, then set aside.
Step 3: On high heat, heat a wok or skillet. Add a bit of oil to the very hot pan. Sear the beef on both sides for about 3 minutes, spreading them evenly in a single layer. Make sure to avoid stirring so the meat will brown nicely. Place the seared meat on a plate.
Step 4: In the same pan, saute the onions and peppers until slightly charred. Add in the scallions and cook for a minute more. As needed, add oil to the pan. Set the vegetables aside.
Step 5: Adjust the heat to medium-high and still in the same skillet, add a bit more oil. Quickly saute the ginger and garlic, watching them carefully so they don’t burn.
Step 6: Pour in the sauce. Add the meat and vegetables back to the pan once the sauce starts to boil. Toss to get the meat and veggies evenly distributed.
Step 7: Season with some ground pepper and enjoy immediately.
Note:
For this recipe, I like to use sirloin, flank, or skirt steak as they are tender and flavorful. You can also use inexpensive and less tender cuts such as top round with good marbling. And make sure to thinly slice the meat across the grain.
Ingredients
- Stir-fry sauce:
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine (Shaoxing wine)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- Stir-fry:
- 1 lb beef, cut into strips
- ¼ tsp baking soda
- 1 tbsp cornstarch
- 1 yellow onion, sliced
- 1 bell pepper, cut into strips
- 3 scallions, cut into 2-inches lengths
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- Ground pepper, to taste
Instructions
Step 1: Combine the soy sauce, cooking wine, oyster sauce, sugar, and sesame oil in a bowl.
Step 2: Place the meat in a different bowl and lightly season with salt and pepper. Into the bowl with the meat, add a tbsp of sauce, baking soda, and cornstarch. Mix well, then set aside.
Step 3: On high heat, heat a wok or skillet. Add a bit of oil to the very hot pan. Sear the beef on both sides for about 3 minutes, spreading them evenly in a single layer. Make sure to avoid stirring so the meat will brown nicely. Place the seared meat on a plate.
Step 4: In the same pan, saute the onions and peppers until slightly charred. Add in the scallions and cook for a minute more. As needed, add oil to the pan. Set the vegetables aside.
Step 5: Adjust the heat to medium-high and still in the same skillet, add a bit more oil. Quickly saute the ginger and garlic, watching them carefully so they don’t burn.
Step 6: Pour in the sauce. Add the meat and vegetables back to the pan once the sauce starts to boil. Toss to get the meat and veggies evenly distributed.
Step 7: Season with some ground pepper and enjoy immediately.
Notes
For this recipe, I like to use sirloin, flank, or skirt steak as they are tender and flavorful. You can also use inexpensive and less tender cuts such as top round with good marbling. And make sure to thinly slice the meat across the grain.
