China Gourmet Green Pepper Steak
This steak is very tasty, the beef should be very fresh, then can get very nice steak!
Yield
4 servingsPrep
20 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, tenderloin
cut into 1/8-by-1-by-2-inch pieces against the grain |
*
|
| 1 | tablespoon |
white wine
dry |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
soy sauce, tamari
divided |
|
| 4 | tablespoons |
cornstarch
divided |
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
chicken broth
you can use low salt |
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
scallions, spring or green onions
choped |
|
| 1 | teaspoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | tablespoon |
black beans
softened, available at Asian markets, sold in bags |
|
| 1 | cup |
green bell peppers
chopped, cut into 1-by-2-inch pieces |
|
| ½ | cup |
white onion
cut into 1-by-2-inch pieces |
|
| ½ | cup |
tomatoes
cubed, cut into 1/2-by-1-by-2-inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, tenderloin
cut into 1/8-by-1-by-2-inch pieces against the grain |
*
|
| 15 | ml |
white wine
dry |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
soy sauce, tamari
divided |
|
| 6E+1 | ml |
cornstarch
divided |
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
chicken broth
you can use low salt |
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
scallions, spring or green onions
choped |
|
| 5 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
garlic
chopped |
|
| 15 | ml |
black beans
softened, available at Asian markets, sold in bags |
|
| 237 | ml |
green bell peppers
chopped, cut into 1-by-2-inch pieces |
|
| 118 | ml |
white onion
cut into 1-by-2-inch pieces |
|
| 118 | ml |
tomatoes
cubed, cut into 1/2-by-1-by-2-inch pieces |
|
Directions
Place sliced beef into bowl.
Add wine and 2 tablespoons soy sauce and mix well 1 minute.
Add 2 tablespoons cornstarch and mix again.
In another bowl, combine remaining ¼ cup soy sauce, sugar and chicken broth.
Mix in remaining 2 tablespoons cornstarch and set aside.
Heat wok or large skillet with sloped sides.
Add vegetable oil and heat over medium heat.
Remove beef from marinade and discard any liquid.
Add beef to wok and stir-fry until cooked to desired doneness.
Remove beef from pan and set in strainer.
Drain all but about 1 teaspoon liquid from wok.
Heat wok over medium heat.
Add green onion, garlic and black beans.
Stir-fry from 5 to 10 seconds, then add green bell pepper, onion and tomato and stir-fry until bell peppers turn dark green, about 1 minute.
Peppers should be crisp.
Add reserved soy sauce / chicken broth mix to wok.
Increase heat to medium-high and stir-fry until sauce thickens, 1 to 2 minutes.
Return beef to pan and stir-fry until mixture boils.
