Shanghai Beef
One skillet Chinese style beef and pepper stir fry. Makes a quick and easy all in one weeknight meal.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
sliced thinly across the grain, any cut of beef will do |
|
| 8 | ounces |
beef stock
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
water chestnuts
sliced |
|
| ¼ | cup |
water
|
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 5 |
scallions, spring or green onions
diagonally cut |
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
sliced thinly across the grain, any cut of beef will do |
|
| 231.2 | ml/g |
beef stock
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
water chestnuts
sliced |
|
| 59 | ml |
water
|
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | each |
scallions, spring or green onions
diagonally cut |
|
| 1.3 | ml |
black pepper
|
|
| 355 | ml |
rice
cooked |
|
Directions
Brown beef in hot oil in a skillet, about 5 minutes. Add water chestnuts, red bell pepper, scallions (spring onions) and black pepper. Cook, 2 minutes longer.
Mix broth, water, soy sauce and cornstarch, stir into beef mixture. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Cook, remove from heat. Let stand 5 minutes. Fluff with a fork.
