Rainbow Beef
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound lean flank steak
- 1½teaspoons cornstarch
- 1tablespoon plus 1 teaspoon rice wine or dry sherry
- 1teaspoon low sodium soy sauce
- 2fat garlic cloves, minced
- Salt and freshly ground pepper
- 1teaspoon sesame oil
- 2tablespoons hoisin sauce
- 2tablespoons peanut oil, rice bran oil or canola oil
- 1tablespoon minced ginger
- ½teaspoon red pepper flakes
- 8ounces shiitake mushrooms, stems removed, caps quartered
- 4bell peppers of varying colors
- 1tsp cold water
- 1anaheim pepper
- Salt to taste
Nutritional analysis per serving (4 servings)
252 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 15 grams protein; 632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into ¼-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
- Step 2
Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
- Step 3
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
- Step 4
Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.
Private Notes
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Comments
I made this last night. I cut the peppers in strips about 1/3" wide. Also, added one thinly sliced celery stalk. To go with it, I used fresh soba noodles, which have a much more pronounced flavor (and scent) than the dry variety.
i know this comment is 2yrs old, and i wholeheartedly agree that sort of information should be included in a recipe.
that said, a tip to those new in the kitchen - cut the peppers however you want to eat them, and cook them till they're the doneness you like. in this particular recipe, you can do this. usually when i cook anything with pepper pieces, i cut them into strips and then cut the strips in half. the long strips are pretty but not particularly easy to eat. (see also: fajitas, etc)
I'm a big fan of this recipe. You can add most any vegetable you like and vary the meat as well - would be just as good with pork. We have plenty of eggplant right now as well as random peppers, so that's going in, too.
so good ! made with random ribeye steak that was in the freezer.
Used oyster sauce instead, not as sweet. Added a thinly sliced onions to the pepper mix. Will make again!
I look for weeknight recipes that don’t taste like weeknight recipes. Unfortunately the outcome was exactly proportional to the amount of effort required, which was low.