Rainbow Beef
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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
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.
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.
Excellent way to prepare beef.. I made it just to the point where the peppers should be added.. then set aside.. ultimately added this to Sam Sifton’s fried rice for a delicious meal.
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