Shredded Beef with Red Jalapeno Peppers
You may marinate the beef in the refrigerator for 4 to 5 hours in advance. This dish can be served over noodles or rice. The actual stir-frying time is very fast, so make sure all the ingredients are cut up and ready to go.
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, tree nut free
Taste and Texturecrunchy, hot & spicy, meaty, nutty, salty, savory, spiced
- 8 ounces boneless sirloin or round steak
- 2 tablespoons + 2 teaspoons vegetable oil, divided
- ¼ teaspoon salt
- Dash white pepper
- 2 teaspoons cornstarch
- 1 red bell pepper
- 1 jalapeno pepper
- ½ teaspoon finely chopped fresh ginger
- 1 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- ¼ cup roasted peanuts
Trim the fat from the beefsteak and cut the beef with the grain into 2-inch pieces. Slice across the grain into ¼-inch slices. Stack the slices and cut into thin strips. In a medium bowl, toss the beef with 2 teaspoons vegetable oil, the salt, white pepper, and cornstarch. Cover and refrigerate for 30 minutes.
Core, seed, and cut the red bell pepper into thin strips. Cut the jalapeno pepper in half lengthwise, remove the seeds and membrane, and cut into very thin strips.
Heat a nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil, the beef, ginger, and garlic and stir-fry for 1 minute. Add the red bell pepper and the jalapeno pepper and stir-fry for 1 minute. Add the hoisin sauce and stir over high heat for 30 seconds. Add the peanuts and mix well.
2000 Leeann Chin and Katie Chin