Recipe by Chef on the coast
I don't remember where the exact recipe came from. I think maybe one of the little Betty Crocker books you see at the checkout stand. I did change a couple things to suit our family's tastes. Everyone likes the flavors here and it's fairly quick to make. The longest part is cutting the meat. If the meat is partially frozen - it makes the job easier. Yield is approximate.
Top Review by Peter J
Really great recipe and a sure family / guest pleaser! Quite an interesting recipe because I cook quite a few Asian style dishes and for the first few mouthfuls I thought it was pleasant but a bit "ho-hum", but it has a flavor that slowly builds during the meal and I started to enjoy it more and more with every bite. At the same time by the end it didn't feel overpowering so I'm sure it would suit a wide range of tastes.
- 1 lb boneless beef sirloin or 1 lb round steak
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 medium bell peppers
- 3 green onions
- 2 teaspoons cornstarch
- 1 teaspoon water
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 teaspoon ground ginger
Directions See How It's Made
- Trim fat from beef steak.
- Cut beef into very thin strips.
- Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
- Cut bell peppers into thin strips.
- Cut green onions into 1 inch pieces.
- Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
- Heat skillet or wok until very hot.
- Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
- Add beef and ginger. Stir-fry 1 minute or until meat is browned.
- Add bell peppers; stir-fry 1 minute.
- Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
- Stir in green onions.
- Serve over hot rice.