Beef & Pepper Stir Fry
Beef and Pepper Stir Fry with tender rib-eye steak cubes, savory soy sauce, and crisp onions, complemented by the heat of hot peppers and the zing of fresh ginger.
Ingredients
- 1.5 pounds boneless rib-eye steak cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon dark soy sauce plus 1 tablespoon extra
- 1 tablespoon regular soy sauce plus 1 tablespoon extra
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 medium onion thinly sliced
- 6 finger hot peppers sliced into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and finely chopped
- 5 garlic cloves finely chopped
- 1/2 teaspoon kosher salt
- Steamed white rice for serving
Instructions
- Toss rib-eye cubes with cornstarch, dark soy sauce, soy sauce, and rice vinegar. Marinate.
- Stir together black pepper, dark soy sauce, soy sauce, rice vinegar, and 2 tablespoons water. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef in a single layer.
- Cook until browned, 2 minutes per side. Transfer to dressing bowl and toss. Wipe out skillet.
- Heat remaining oil over high heat. Stir in onion until fragrant, 30 seconds.
- Add peppers, ginger, and garlic. Cook until softened and charred, about 5 minutes.
- Reduce heat to medium. Return steak and dressing to skillet. Toss to combine.
- Add water if needed. Season with salt to taste.
- Serve with steamed white rice.