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Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce
1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
1/3 cup shaoxing wine or dry sherry (divided)
2 tablespoons corn starch
1/3 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoons sugar
1 tablespoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
2. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.
3. Add oil to wok and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add peppers and onions and cook, stirring vegetables in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and vegetables are just barely tender, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.
Nov 18th 2013
This is the second recipe I've seen that calls for shaoxing wine. Is it something that's commonly known? I've never heard of it before. Would any dry white wine work as a substitute?