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Asian Beef and Pepper Stir-Fry

Beef stir-fry made with flank steak, onions and peppers in a spicy garlic-lime infused sauce served with a side of rice makes a takeout style meal.

Servings 6 servings

Ingredients

  • 600 g flank steak (about 1 ¼ pounds)
  • ¼ cup reduced sodium soy sauce
  • ¼ cup water
  • ¼ cup sherry cooking wine
  • 2 tablespoons chili garlic sauce (as desired)
  • 2 tablespoons lightly packed brown sugar
  • 2 large garlic cloves lightly minced
  • 1 tablespoon fresh ginger grated
  • 1 lime zested and juiced (yield about 2 tablespoons juice)
  • 1 tablespoon cornstarch
  • 1 ½ cups basmati rice
  • 1 tablespoon canola or vegetable oil
  • 1 medium sweet onion sliced
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 2 sprigs fresh green onions sliced, for garnish
  • Lime slices for garnish

Instructions

  1. Slice the flank steak into very thin strips, cutting across the grain. Place the slices in a medium bowl.

  2. In a small bowl make the sauce by whisking together soy sauce, water, sherry, chili garlic sauce, brown sugar, garlic, ginger, lime zest, lime juice and cornstarch.

  3. Spoon about 2 tablespoons of the sauce over the sliced steak and toss to coat. Let the steak sit at room temperature to marinate for 10 – 15 minutes. Set aside the rest of the sauce.

  4. Meanwhile, bring 3 cups of lightly salted water to a boil. Add rice, reduce heat to simmer, cover and cook for 15 to 18 minutes until all liquid is absorbed. Keep warm.

  5. In a large 12” skillet or a wok, heat the oil over medium-high heat. Add the steak evenly distributing it. Cook steak while stirring just until browned and no pink remains.

  6. Add the onions and peppers. Cook for 3 - 4 minutes while stirring constantly until the vegetables are just tender.

  7. Whisk the sauce again and pour it into the skillet while stirring to combine all the ingredients. Cook for about 2 minutes, or until the sauce thickens.

  8. Fluff rice with a fork just before serving. To serve pile the rice in individual bowls and top with a portion of the stir-fry. Garnish with fresh green onions and sliced limes.