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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Martin Yan Ingredients:
2 tablespoons oyster sauce |
2 teaspoons cornstarch |
1/4 teaspoon black pepper |
3/4 lb flank steak, thinly sliced |
across the grain |
1/3 cup beef broth |
2 tablespoons chinese rice wine |
2 tablespoons dark soy sauce |
1 teaspoon sugar |
1/4 teaspoon black pepper |
2 tablespoons cooking oil |
1 teaspoon minced garlic |
1/2 teaspoon minced ginger |
1/2 green bell pepper, julienned |
1/2 red bell pepper, julienned |
1/2 yellow bell pepper, julienned |
2 tablespoons water |
1 teaspoon cornstarch, dissolved |
in 2 teaspoons water |
1/2 fresh jalapeno chili, sliced |
Directions:
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
5. To serve, garnish with chili slices.
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