We eat stir-fry on a frequent basis around here. There are just so many things to love about it! It’s super adaptable, I can easily make it wheat-free. It’s flexible, the perfect meal for using up surplus veggies at the end of the week. And, it’s totally delicious. I usually don’t use recipes for stir-fry. I make it so often that I can wing it pretty easily. This is a fantastic recipe though! Recipes like this make you wonder why you ever bother with take-out.
We almost always eat our stir-fry with pasta. We are not big rice eaters. The kids and the hubs don’t particularly care for it, I like rice but I’m not apt to make it just for myself, unless of course, you’re talking about rice pudding. That I will make just for me! We often use a rice or corn based pasta. Whatever you use, this stir-fry is so, so good!
Beef with Peppers Stir-Fry
- 1-½ pound flank steak, sliced very thin against the grain
- ½ cup low sodium soy sauce
- 3 tbsp. black or rice wine vinegar
- 2 tbsp. packed brown sugar
- 2 tbsp. cornstarch
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red chile paste
- 2 tbsp. canola oil
- 1 whole medium yellow onion sliced
- 2 whole red bell peppers, cored and sliced
- red pepper flakes and green onions , for sprinkling
- 8 oz spaghetti, cooked al dente
Mix together soy sauce, vinegar, brown sugar, cornstarch, ginger, garlic, and chili paste. Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
Toss in pasta. If desired, sprinkle with green onions and red pepper flakes. You can also top with cilantro as the original recipe calls for. I don’t care for cilantro so I omitted it. Enjoy your delicious stir-fry!
*Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat, I didn’t have a problem using it though, just make sure it’s thoroughly heated.
adapted from Pioneer Woman