Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two

Name: Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
Yield: Serves 2
Cuisine: Chinese
Ingredients: 2 teaspoons plus 2 tablespoons, water; 1/8 teaspoon, baking soda; 1/2 pound, flank steak, trimmed, cut into 2- to 2 1/2 inch strips with grain, each strip cut crosswise against grain into 1/4-inch thick slices; 1 1/2 tablespoons, soy sauce; 1 1/2 tablespoons, dry sherry or Chinese rice wine; 1 1/2 teaspoons, cornstarch; 1 1/4 teaspoons, packed light brown sugar; 1/2 tablespoon, oyster sauce; 1 teaspoon, rice vinegar; 3/4 teaspoon, toasted sesame oil; 1 teaspoon coarsely ground, pepper; 4 teaspoons, vegetable oil; 1/2 , red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1/2 , green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 3 , scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces; 2 , garlic cloves, minced; 2 teaspoons, grated fresh ginger

20 comments

Appears in Cook's Illustrated March/April 2016

We set out to find an easy method for making ultrasupple stir-fried beef.

SERVES2

TIME1 hour

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two

WHY THIS RECIPE WORKS

We discovered that in order to produce a stir-fry with velvety, tender beef, we needed to choose the right cut of meat and treat it correctly. Flank steak, cut across the grain into bite-size pieces, delivered great beef flavor and a modera...

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