Beef Pepper Stir Fry

This is a simple but very tasty stir fry. It calls for relatively inexpensive cuts of beef that you prepare such that the texture is that of a cut that costs much more. It provides directions for cooking the dish in a large non-stick frying pan if you don’t have a wok.








1/4 cup + 1T Water
1/4 tsp Baking soda
1 lbs Sirloin Or Flank Steak; trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut ­crosswise against the grain into ¼-inch-thick slices
3 Tbs Soy sauce + 1 tsp just before serving
3 Tbs dry sherry or Chinese Rice Wine or Japanese Mirin wine
3 tsp Cornstarch
2 1/2 tsp Light brown sugar
1 Tbs Oyster Sauce
2 tsp Rice vinegar
1 1/2 tsp Toasted sesame oil
2 tsp Pepper; Coarsely Ground
1 Red bell pepper; stemmed, seeded, and cut into ¼-inch-wide strips
1 Green bell pepper; stemmed, seeded, and cut into ¼-inch-wide strips
6 Scallions; divide into whites and greens; cut greens into 1-inch pieces and slice whites into thin diagonals
3 Garlic cloves; minced
1 Tbs Fresh ginger; grated
2 tsp Key Lime Juice


  1. Prepare all ingredients before starting to cook. Stir Frying goes quickly.,
  2. Combine water and baking soda in a medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes before adding marinade
  3. Make beef marinade. Whisk 1 Tbs soy sauce, and 1 Tbs wine. 1½ tsp cornstarch, and ½ tsp sugar together in a small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes before cooking.
  4. Whisk remaining ¼ cup water, remaining 2 Tbs soy sauce, remaining 2 Tbs wine, remaining 1½ tsp cornstarch, remaining 2 tsp sugar, oyster sauce, vinegar, sesame oil, and pepper together in a second bowl.
  5. Heat 2 tsp vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the beef in a single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 tsp vegetable oil.
  6. Return skillet to high heat, add 2 tsp vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
  7. Return the now-empty skillet to medium-high heat and add the remaining 4 tsp vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine
  8. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, reheating the mixture until sauce has thickened, about 30-45 seconds. Remove from heat.
  9. Mix in the Key Lime and a single tsp of Soy sauce. Serve immediately with jasmine rice.