Recipe
For the Beef Marinade:
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry:
2 tablespoons vegetable oil
8-10 dried red chilies
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, sliced
half yellow onion, sliced
1/4 cup roasted peanuts
2 green onions, chopped
For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1/4 cup water
1 teaspoon cornstarch
Instructions:
Marinate the Beef:
In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch until smooth. Set aside.
Cook the Beef:
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked through. Remove from the pan and set aside.
Stir-Fry the Aromatics:
Add the remaining oil to the same pan. Toss in the dried chilies and stir for 20 seconds add the garlic, onion, ginger, and bell peppers. Stir-fry for 1-2 minutes until the peppers are slightly tender but still crisp.
Combine Everything:
Return the beef to the pan. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens and the beef is cooked through.
Finish:
Stir in the roasted peanuts and chopped green onions. Give it a final toss.
Serve:
Serve hot with steamed rice or fried rice.
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