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Beef Stir-Fry with Peppers Recipe
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Ingredients:
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
Marinade:
1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar
Method:
1. Marinate the beef with all the Marinade ingredients, about 15 minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
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I assume that the sesame oil in this is the dark, toasted oil?
Angela: It’s toasted sesame oil. It’s the brown one. Kadoya is a great brand from japan.
I really like light cantonese style stir fries. I like to add Asparagus, Broccolini, Chinese broccoli, Spring onions, green peppers, bok choy. It really depend on what’s stocked up in the fridge.
Sometimes I also toss up chunks of Char sui pork with some bell peppers, onions and chinese bbq sauce.
About wok cooking i chose to use a slightly different approach than frying ginger/garlic in oil. I season the oil with ginger/garlic on low head, sets the oil aside and then stir fry whatever i need with the seasoned oil.
WOW, looks amazing :) Love your blog
Is there any substitute for Chinese rice wine or sherry? And is corn starch and corn flour the same thing?
You can use Japanese cooking sake. Yes, same thing.
I live in Bangladesh and I’m afraid that’s not even available here :(
If one ingredient is missing I feel like I won’t get the exact taste you’re talking about. Guess I’ll have to try the chicken one and skip this but it sure looks delicious!
Can you please give me brand names for dark and light soy sauce? I don’t know the difference. Thank you.
It’s stated on the label. Same brand will have two versions. I don’t have particular brand that I would recommend.
what is maggi seasoning?
maggi is just a mix of seasonings , its in your supermarket by in the asian foods section.
HI GREAT I LOVE IT beef with snow peas in a light gingery sauce