The Sauce: Tenderizing Sauce – Added to the thinly sliced beef and aromatics, a mixture of water and baking soda relaxes the fibers of the meat so even a top round cut of beef melts in your mouth.
Sweet pepper heaven
Hypnotic colors, warm heat and melt-in-your-mouth tender sliced beef ‘sends’ me. A pepper lover, the carnival of colors is a joyful eating experience for the palette and eyes. Wok cooked to crisp tender, the sweet peppers with the Chinese seasonings are my favorite way to eat them. But don’t stop there, make the thinly sliced peppers perfectly hand cut for even cooking and presentation by snacking on fresh ends and pieces too short or curly. Double benefit to prepare this dish because you get to eat some tasters fresh and crisp right off the cutting board as well. Or share them. I love to put these little bites in a small bowl and set them by my kids as an informal appetizer inviting them to the festival finale, Beef with Three Color Peppers. Heaven!
Recipe: Beef with Three Color Peppers
Prep Time: 15 Minutes | Cook Time: 6 Minutes | Yield: 4 Servings | Level: Easy
- 1 lb thinly sliced beef, eye or top round
- 1 tsp minced garlic
- 1 tsp minced ginger root
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 tsp cornstarch
- dash of black pepper
- 2 Tbsp water
- 1/8 tsp baking soda
- 3 Tbsp canola oil
- 1 small onion, about 1 cup thinly sliced
- 1 medium red pepper, about 1 cup thinly sliced
- 1 medium orange pepper, about 1 cup thinly sliced
- 1 medium yellow pepper, about 1 cup thinly sliced
- 1 Tbsp minced hot chili pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- steamed rice
Special Equipment – wok
1 Combine the beef, garlic, ginger, sesame oil, soy sauce, cornstarch and black pepper in a medium bowl. In a small bowl dissolve the baking soda in the water then add to the beef mixture and stir well. Set aside to marinate for 15-20 minutes.
2 Meanwhile, slice the onion and peppers.
3 Heat a wok or large skillet on high heat and add 2 tablespoons of canola oil rolling around to coat the sides of the wok. Add the beef mixture to the wok and cook for 1-2 minutes until it’s no longer pink, stirring to keep the meat moving. Remove from the wok and place back into the bowl. Scrap the bits off the bottom of the pan and discard.
4 Add the remaining tablespoon of canola oil. Stirring and moving the vegetables in the wok continuously, add the onions and cook for 30 seconds.
Add the red, orange, yellow and hot chili peppers plus the salt and sugar, cook for 1 minute.
5 Add the beef back to the wok and stir to combine for 20 seconds. Serve immediately with steamed rice.
Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first and ending with the softest last so everything is evenly cooked.
- Exchange canola for vegetable oil.
- Exchange three color peppers for any combination of 3 cups of thinly sliced peppers including green peppers, or all one color.
- Exchange color peppers for snow peas, sugar snap peas, fresh green beans or diagonally sliced celery.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: September 23,