Prep 37 mins
Cook 5 mins
I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!
- 1 lb sirloin steak, cut into cubes (See Note below)
- 1 teaspoon olive oil
- 2 teaspoons cornstarch
- 1⁄8 teaspoon pepper
- 2 ounces diced green chilies
- 1 red pepper, cut into squares or slices
- 2 -3 scallions, cut into 1 inch pieces
- 1⁄2 cup canned diced bamboo shoot
- 2 cloves garlic, minced or chopped
- 1 teaspoon ginger
- 1 teaspoon sugar
- 1 tablespoon hot chili oil (or more, for added spiciness)
- 3 dashes hot sauce (optional)
- 2 tablespoons olive oil
- 1⁄2 cup peanuts
- Note: You may also use beef stew meat but make sure that it is a high quality meat.
- Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
- Cover and place in fridge for at least 30 minutes before cooking.
- Heat 1 tbs olive oil in electric skillet or wok on high heat.
- Add beef and and stir fry until meat is brown (about 2 minutes).
- Remove beef.
- Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
- Stir fry for 1 minute or so.
- Add beef, hot chile oil, and hot sauce, and stir well.
- Allow to heat thru.
- Sprinkle with peanuts and stir just before serving.
As Helping Hands suggests, this recipe lends itself well for personal additions, so it makes a great "base." I especially enjoyed its simplicity and spiciness.
This is quite good. I made a few changes so I won't give stars but I will tell you what I did. I used sirloin cut into strips but didn't have a red pepper so I used carrots, peeled and cut into thin, long pieces as well. I also subbed water chestnuts for the bamboo and leeks instead of scallions. The seasons gave a nice hot Asian flavour, although it would be pretty easy to make this dish too hot so careful with the chilis! Liked the addition of the peanuts but would have preferred a dish with a bit more of a sauce to it. We served over rice.
This turned out really nice! We ate a lot!