Beef and Pepper Stir-Fry
Dress Up the Ordinary
This delicious and easy-to-prepare stir-fry dish is sure to please with its savory beef, crisp-tender peppers, and silky sauce. Just ladle it over rice or pasta for a satisfying meal.
1/4 cup hoisin sauce
3 teaspoons Glace de Viande Gold® dissolved in 1 1/2 cups hot water
2 tablespoons dry sherry
Pinch red pepper flakes, or to taste
2 tablespoons cornstarch
3 tablespoons peanut or vegetable oil, divided
1 pound boneless beef sirloin, cut into thin slices (1/4-1/8 inch thick) across the grain
Salt and ground black pepper
1 onion, sliced
2-3 bell peppers, seeded and sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
Cooked rice or pasta for 4-6 servings
6 scallions, white and light green parts, cut diagonally in thin slices
In a small bowl, whisk together the hoisin sauce, diluted Glace de Viande Gold®, sherry, red pepper flakes, and cornstarch. Set aside.
Season the beef with salt and pepper. Heat half of the oil in a wok or large skillet over medium high heat. When the oil is very hot (it should shimmer but not smoke), add the beef and stir-fry until it is just browned, 2-3 minutes. Remove it from the pan and set it aside.
Add the remaining oil to the pan, and, when it is hot, stir-fry the onion and peppers until they are crisp-tender, 4-5 minutes. Add the garlic and ginger and cook very briefly, about 30 seconds. Return the beef to the pan. Give the sauce mixture a quick whisk and add it to the pan. Cook, stirring, until the sauce thickens, about 1 minute. Stir in the sesame oil.
Serve the stir fry over rice or pasta, garnished with the scallion slices.
Wine Pairing: Zinfandel or Syrah/Shiraz