Recipe by ~Nimz~
This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.
Top Review by jrusk
This was good. I marinated my meat for 4 hours. After that, putting this meal together was fast and easy. I didn't have a bottle of regular stir fry sauce so I used hoisin. Other than that I followed the recipe. I served it over sesame noodles and Crunchy Chinese Cucumber Salad Recipe #167322 for the salad. Thanks Nimz!
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1⁄4 teaspoon red pepper flakes (feel free to use more)
- 1 lb boneless beef top sirloin steaks or 1 lb tenderloin or 1 lb rib eye steak
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
- 1 small red bell pepper, cut into thin strips
- 1 small yellow bell pepper, cut into thin strips
- 1 small red onion, but into thin strips
- 1⁄4 cup stir-fry sauce
- 2 tablespoons rice wine or 2 tablespoons dry white wine
- 1⁄4 cup coarsely chopped fresh parsley
- hot cooked white rice (optional) or Chinese egg noodles (optional)
Directions See How It's Made
- Combine soy sauce, garlic and pepper flakes in medium bowl.
- Cut beef lengthwise in half, then crosswise into thin slices.
- Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
- Heat wok or large skillet over medium-high heat.
- Add 1 tablespoon oil and heat until hot.
- Add half of beef mixture.
- Stir-fry until beef is barely pink in center.
- Repeat with remaining beef mixture.
- Remove and set aside.
- Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
- Reduce heat to medium.
- Stir-fry 6-7 minutes until vegetables are crisp-tender.
- Add stir-fry sauce and wine.
- Stir-fry 2 minutes or until heated through.
- Return beef along with any accumulated juices to wok and heat through.
- Sprinkle with parsley and serve over rice, if desired.