Stir-Fried Beef with Snap Peas and Red Peppers
By America's Test KitchenPublished on October 26, 2011
Time
1 hour
Yield
Serves 4 as a main dish with rice
Ingredients
2 tablespoons soy sauce 1 tablespoon sugar plus an additional 1 teaspoon12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices2 tablespoons dry sherry ½ cup low-sodium chicken broth ¼ cup oyster sauce 1 teaspoon cornstarch 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 tablespoon minced fresh ginger 2 tablespoons vegetable oil 12 ounces sugar snap peas, ends trimmed and strings removed (about 4 cups)1 medium red bell pepper, seeded and cut into ¼-inch slices2 tablespoons water
Instructions
- Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining tablespoon sugar, sherry, broth, oyster sauce, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add snap peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 3 to 5 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Push vegetables to sides of skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
Time
1 hourYield
Serves 4 as a main dish with riceIngredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
2 tablespoons dry sherry
½ cup low-sodium chicken broth
¼ cup oyster sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
12 ounces sugar snap peas, ends trimmed and strings removed (about 4 cups)
1 medium red bell pepper, seeded and cut into ¼-inch slices
2 tablespoons water
Test Kitchen Techniques
Ingredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
2 tablespoons dry sherry
½ cup low-sodium chicken broth
¼ cup oyster sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
12 ounces sugar snap peas, ends trimmed and strings removed (about 4 cups)
1 medium red bell pepper, seeded and cut into ¼-inch slices
2 tablespoons water
Test Kitchen Techniques
Ingredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
2 tablespoons dry sherry
½ cup low-sodium chicken broth
¼ cup oyster sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
12 ounces sugar snap peas, ends trimmed and strings removed (about 4 cups)
1 medium red bell pepper, seeded and cut into ¼-inch slices
2 tablespoons water
Test Kitchen Techniques
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics such as ginger and garlic at the last minute to prevent them from scorching.
Instructions
- Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining tablespoon sugar, sherry, broth, oyster sauce, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add snap peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 3 to 5 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Push vegetables to sides of skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
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