Shredded Beef and Pepper Stir Fry (青椒肉丝) Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Mushroom sauce is a vegetarian alternative with similar umami flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier option with a different flavor profile.

Marinate beef flank steak with doubanjiang, Shaoxing wine, dark soy sauce, white pepper, cornstarch, baking soda, and 2 teaspoons of peanut oil for 15 minutes.

Heat 1 1/2 tablespoons of peanut oil in a wok over high heat until shimmering.

Add marinated beef in a single layer and sear until browned, about 2-3 minutes.

Remove beef from the wok and set aside.

Add minced ginger, cubanelle peppers, and sliced red chili pepper to the wok; stir-fry until vegetables are tender, about 3-4 minutes.

Return beef to the wok with the vegetables.

Add light soy sauce, sugar, and salt; stir-fry to combine and heat through, about 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens