Beef and Pepper Stir Fry
- Two Peas In A Pod Seattle
- Apr 21, 2022
- 2 min read
Serves: 3-4
Prep Time: 15 min active + 30 min resting
Cook Time: 10-12 min
This quick and easy beef stir fry is full of good spicy smokey-ness from the black pepper, Thai chilis and the heat from the wok, crunch from the fresh vegetables and packed with savory flavors.

Ingredients
Marinade
1 ⅕ lb flank steak, sliced into thin strips
½ tsp baking soda
4 tsp soy sauce
1 tsp sesame oil
2 tbs cornstarch
2 tsp vegetable oil
To Finish
2 tbs oil
3-5 cloves garlic, minced
2-3 birds eye chilis, minced
1 large red pepper, de-seeded and julienned into long and thin strips
2 small green peppers, de-seeded and julienned into long and thin strips
1-2 tbs Shaoxing wine
Green onions, for garnish (optional)
Sauce
1 tsp salt
1 tsp sugar
2 tbs soy sauce
2 tsp dark soy sauce
Fresh round white pepper, for spice and to preference
½ cup chicken stock
1 tbs red chili pepper flakes, or more to preference
Instructions
For the marinade, add all ingredients into a large galloon bag and massage for 1-2 minutes until mixed well. Set aside in the fridge for 30 min to 3 hours.
Once you are ready to cook, add the oil into your hot wok over high heat. Your wok should just be starting to smoke. Sear the beef until lightly browned but don’t cook it all the way. Transfer the beef into another bowl for later re-incorporation.
Lower the heat to medium-high and add in more oil and your garlic and peppers. Fry for 1-2 minutes and toss in your Shaoxing wine. Toss well and work to deglaze the wok. Cook for another minute. You want to cook the peppers so that they loose their bite but still maintain a bit of crunch and texture.
Toss your beef back into the wok and add your sauce mixture. Put the heat back up to high and stir and cook for another 1-2 minutes.
Serve with warm and fresh rice. Enjoy!
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