Ingredients

The following ingredients have 4 Servings
  • 1 lb Strip steak (cut into strips)
  • 1 Onion (chopped and layers separated)
  • 3 Bell peppers (different colors cut in strips (about 2 cups) )
  • 1 clove Garlic (sliced)
  • ½ inch Ginger (sliced)
  • ¼ cup Cilantro (or parsley chopped )
  • 2 tbsp Canola oil
  • 1 tbsp Cornstarch
  • ¼ cup Water
  • ¼ cup Soy sauce (I use low sodium)
  • 1 tbsp Dark soy sauce
  • 1 tbsp Rice vinegar
  • 2 tbsp Honey
  • 1 tsp Sesame oil
  • 1 tsp Black pepper powder
  • 1 tbsp Shaoxing sherry ((optional) (mirin or sake works too) )

Instruction

  • Cut the onions into slices and then separate the layers. Similarly, cut the peppers into long 1/4 inch strips - set aside
  • Next, cut the beef into long, thin strips. we cut the beef into longer and thinner strips as they cook faster. Tip - Partially frozen beef cuts long and thin strips better than fully thawed soft beef. So, I cut when partially frozen and let it sit our until completely thawed
  • Place all the marinade ingredients in a large bowl. Combine well then add the beef strips and mix well. Leave the beef to marinate for an hour if possible but not necessary.Tip - the beef can be left to marinate in the fridge overnight. Make sure to thaw at least an hour before cooking.
  • Drain the beef from the marinade and save the marinade aside. We will add the marinade back later.
  • Heat the wok on high and add one tablespoon of cooking oil. Add the ginger and garlic. Saute for 30 seconds.Tip - We don't need too much oil as the marinade also has sesame oil.
  • Then, add the drained beef. Cook on medium-high for about 2 minutes stirring continuously, preferably with a flat spatula.Tip - we stir continuously so the beef sears on all sides giving a nice color as well as crisp edges which taste nicer.
  • Next, pour in the marinade and let it cook for another 2 minutes on high until all the liquid has evaporated and the beef is cooked. Remove the beef from the wok and set it aside. Tip - The marinade will help the beef cook further without drying out.
  • To the same wok, add the remaining one tablespoon of oil. Add the onions and saute for two minutes. Then, add the pepper and saute for another 2 minutes until almost tender. Season with salt and pepper Tip - I like to season stir-fry veggies after they saute. This helps them retain moisture and stay crisp longer.
  • Return the beef back to the pan. Combine the cornstarch with 1/4 cup water and add it to the pan. Saute on high for a minute or two stirring continuously. Finally, add the cilantro and combine well.
  • Check and adjust the seasoning. If necessary add more salt. Transfer to a serving platter.
  • Enjoy!