Bell Pepper and Beef Stir Fry 青椒肉絲
May 21, 2010 § Leave a comment
This dish take only less than half an hour, is a very typical family dish in Hong Kong, and it’s popular in Japan too. If you think beef stir fry means tough meat, I’m going to tell you a way that Japanese taught me to keep the beef tender and juicy!
What you’ll need (serves 2 people):
- 200g – Beef, cut into small strips (Japanese uses shanks but you can use any kind of fillet too);
- Marinade for beef:
- A pinch – Pepper;
- 1 teaspoon – Soy sauce, less sodium if possible;
- 1 tablespoon – Cooking sake (you can find it in Chinese/ Japanese market, costs around 5 bucks for 1.5L);
- 1 teaspoon – Corn starch;
- 1 teaspoon – Vegetable oil;
- 2 – Big green bell peppers (4 if you use Japanese peppers, they are smaller), cut into small strips;
- 2 tablespoon – Water;
- 2 teaspoon – Soy sauce, less sodium if possible;
- 1 teaspoon – Sugar;
- 1 teaspoon – Cooking sake;
- 2/3 teaspoon – Corn starch;
- A pinch – Salt.
Cut beef in strips and marinade beef strips with pepper, soy sauce, sake, corn starch and oil, mix well with your hand, don’t skip the oil and corn starch because that is the trick to keep the beef tender =D. Cut bell pepper in strips while the beef is absorbing the flavor. Heat a non-stick skillet with a tablespoon of vegetable oil, quickly stir fry the beef until they change color; take out the beef and put in a bowl to use later. Stir fry bell pepper strips in the same pan (don’t throw away the oil), when they become a little bit tenderer, 2-3 minutes (try not to over-cook the pepper or it will lose it crunchiness and beautiful green color), add beef back in, lower the heat and add also the dressing. Mix well, bring back to high heat and cook until the sauce turn thick and not cloudy anymore.
Variations: A tablespoon of oyster sauce or a tablespoon of black pepper sauce can be put instead of soy sauce and sugar in dressing!