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Pepper Beef

1 tablespoon soy sauce
1 tablespoon garlic, minced
14 teaspoon red pepper flakes (feel free to use more)
1 lb boneless beef top sirloin steaks or 1 lb tenderloin or 1 lb rib eye steak
2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small red onion, but into thin strips
14 cup stir-fry sauce
2 tablespoons rice wine or 2 tablespoons dry white wine
14 cup coarsely chopped fresh parsley
hot cooked white rice (optional) or Chinese egg noodles (optional)


Combine soy sauce, garlic and pepper flakes in medium bowl. Cut beef lengthwise in half, then crosswise into thin slices. Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight). Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil and heat until hot. Add half of beef mixture. Stir-fry until beef is barely pink in center. Remove. Repeat with remaining beef mixture. Remove and set aside. Heat remaining 1 tablespoon oil in wok and add bell peppers and onion. Reduce heat to medium. Stir-fry 6-7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine. Stir-fry 2 minutes or until heated through. Return beef along with any accumulated juices to wok and heat through. Sprinkle with parsley and serve over rice, if desired.

Source: www.food.com