PEPPER BEEF

Pepper Beef image

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.

Provided by Nimz_

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

1 tablespoon soy sauce
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes (feel free to use more)
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)

Steps:

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.
Remove.
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.

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