Bell peppers and beef
Bell peppers and beef
Used Onions instead of bamboo, vinegar instead of sake. Whole bell pepper instead of half.
. 5 lb thinly sliced beef (chuck or rib eye)
. 5 bamboo shoot (4 oz, 120 g)
. 5 green bell pepper (5 oz, 150 g with seeds)
2 cloves garlic
1 knob ginger (1 inch, 2.5 cm)
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided; for stir frying)
The Marinade
2 tsp soy sauce
2 tsp sake
1 tsp roasted sesame oil
1 tsp potato starch or cornstarch
freshly ground black pepper
The Sauce
1.5 Tbsp soy sauce
1 tsp sugar
2 tsp oyster sauce
1 Tbsp sake
2 Tbsp chicken stock/broth
1 tsp potato starch or cornstarch
INSTRUCTIONS
Gather all the ingredients.
To Make the Marinade and Sauce
In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.
In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.
To Prepare the Beef
Slice the beef into thin strips (make sure to cut against the grain).
Add the beef into the marinade and coat well with hand. Set aside.
To Cut the Vegetables
Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.
Cut the bamboo shoot into thin strips, similar to beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, I cut into thin slabs first.
The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.
To stir fry
Mince the ginger and crush (press) garlic cloves.
Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp oil and coat the wok well with oil.
Add the green pepper and stir fry for 5 minutes or until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.
Add the bamboo shoot and stir fry for 2-3 minutes, or until tender. Turn off the heat, and transfer to a plate.
Turn the heat back on to medium, and add 1 Tbsp oil, ginger, and garlic. Stir fry until fragrant.
Add the beef, and stir fry until almost no longer pink.
Add the stir-fried vegetables back in the wok, and stir fry everything to combine.
Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.
Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!
. 5 lb thinly sliced beef (chuck or rib eye)
. 5 bamboo shoot (4 oz, 120 g)
. 5 green bell pepper (5 oz, 150 g with seeds)
2 cloves garlic
1 knob ginger (1 inch, 2.5 cm)
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided; for stir frying)
The Marinade
2 tsp soy sauce
2 tsp sake
1 tsp roasted sesame oil
1 tsp potato starch or cornstarch
freshly ground black pepper
The Sauce
1.5 Tbsp soy sauce
1 tsp sugar
2 tsp oyster sauce
1 Tbsp sake
2 Tbsp chicken stock/broth
1 tsp potato starch or cornstarch
INSTRUCTIONS
Gather all the ingredients.
To Make the Marinade and Sauce
In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.
In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.
To Prepare the Beef
Slice the beef into thin strips (make sure to cut against the grain).
Add the beef into the marinade and coat well with hand. Set aside.
To Cut the Vegetables
Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.
Cut the bamboo shoot into thin strips, similar to beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, I cut into thin slabs first.
The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.
To stir fry
Mince the ginger and crush (press) garlic cloves.
Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp oil and coat the wok well with oil.
Add the green pepper and stir fry for 5 minutes or until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.
Add the bamboo shoot and stir fry for 2-3 minutes, or until tender. Turn off the heat, and transfer to a plate.
Turn the heat back on to medium, and add 1 Tbsp oil, ginger, and garlic. Stir fry until fragrant.
Add the beef, and stir fry until almost no longer pink.
Add the stir-fried vegetables back in the wok, and stir fry everything to combine.
Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.
Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!