Peppered Beef Stir-Fry

This easy, nutritious recipe is a smart, tasty way to ease more vegetables

Peppered Beef Stir-Fry.

 into your diet. If you need to, marinate the beef in the morning and leave it in the fridge all day.

This recipe requires extra time 

for marination.

Peppered Beef Stir-Fry:

To Prepare the Rice:

1 c. (250 mL) long- or medium-grain white rice

2 c. (500 mL) cold water or broth

Begin cooking rice 10 min. before you start stir-frying and your timing should be perfect. “Wash” rice in bowl with several changes of cold water to rinse away starch. Combine rice with water or broth, cooking 20 min. in a rice cooker on the stove top. Allow rice to sit several minutes until needed.  

To Prepare the Marinade:

2 tsp. (10 mL) tapioca starch or cornstarch

2 tbsp. (30 mL) oyster sauce

2-to-3 drops sesame oil

½ lb. (227 g) boneless round or blade steak, uncooked

In small bowl, thoroughly combine starch, oyster sauce, and sesame oil. Sliver beef across grain as 4-in. strips. Combine with marinade mixture until each piece is coated. Cover with cello wrap, marinating in the refrigerator at least 3 hr. 

To Prepare the Sauce:

½ c. (125 mL) cold chicken stock

1 tbsp. (15 mL) dark soy sauce

1 tbsp. (15 mL) rice wine or rice vinegar

1 tsp. (5 mL) granulated sugar

Few drops sesame oil

1 tbsp. (15 mL) tapioca starch or cornstarch

Combine ingredients in small bowl, ensuring starch is well mixed in. Cover and refrigerate until needed.

To Prepare the Stir-Fry:

2 tbsp. (30 mL) peanut or canola oil

1 garlic clove, minced 

1 tbsp. (15 mL) whole black peppercorns

½ red bell pepper (“capsicum”), cut into squares

½ green bell pepper (“capsicum”), cut into squares

1 small or ½ medium onion, cut into squares

2 slices fresh ginger, peeled and slivered

Prepare and array all ingredients before starting, separating the sections of this recipe on trays, if that makes it easier for you. 

Over high stove-top setting, add peanut or canola oil to preheated wok. To sizzling oil, add marinated beef and minced garlic, stir-frying until meat’s pink color barely starts to disappear. Add peppercorns, stir-frying 30 sec. longer. Add red and green bell peppers, onions, and ginger, stir-frying a further 15 sec.

Give sauce a quick further stir to recombine settled starch. Add sauce around edge of wok, stir-frying all until sauce becomes glossy, slightly thickened, and until it coats meat and vegetables. Serves 4, with or over rice. 

Marinate slivered beef.

Stir-fry until pink starts to disappear.

Add bell peppers and onion to meat.

Toss in whole peppercorns.

Slice peeled ginger into slivers.

Pour sauce around edge of wok. Stir-fry 

mixture until slightly thickened.