Stir-fried Steak Strips with Red Peppers
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Stir-fried Steak Strips with Red Peppers
| Sat, 10-20-2007 - 8:00am |
Stir-fried Steak Strips with Red Peppers & Cashews


Serving: 4
Prep Time: 10 minutes
Cook Time: 20
Total Time: 30 minutes


Serving: 4
Prep Time: 10 minutes
Cook Time: 20
Total Time: 30 minutes
1 lb lean boneless steak
3 tbsp light soy sauce
1 1/2 tbsp mirin (omit or substitute white wine)
1 tbsp balsamic vinegar
2 tbsp fresh ginger, finely chopped
1 tbsp vegetable oil
2 cloves garlic, finely chopped
1 large red bell pepper, cut into thin strips
6 scallions, cut into 2-inch pieces
1 cup unsalted cashew
1 1/2 tbsp hoisin sauce
1/4 cup water
3 tbsp light soy sauce
1 1/2 tbsp mirin (omit or substitute white wine)
1 tbsp balsamic vinegar
2 tbsp fresh ginger, finely chopped
1 tbsp vegetable oil
2 cloves garlic, finely chopped
1 large red bell pepper, cut into thin strips
6 scallions, cut into 2-inch pieces
1 cup unsalted cashew
1 1/2 tbsp hoisin sauce
1/4 cup water
1. Cut the steak into thin slices, trimming any excess fat.
2. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar, and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
3. Remove the steak from the marinade, reserving the marinade.
4. In a wok or a large skillet, heat half the oil over high heat. Add half the garlic, half of the remaining ginger, and all the steak strips. Cook, stirring constantly, for about 5 minutes.
5. Remove the meat with a slotted spoon and set aside.
6. Put the remaining oil into the wok. Add the bell pepper, scallions, and remaining garlic and cook, stirring frequently, for about 4 minutes.
7. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
8. Add the hoisin sauce to the hot wok and stir in the reserved marinade and the water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.
2. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar, and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
3. Remove the steak from the marinade, reserving the marinade.
4. In a wok or a large skillet, heat half the oil over high heat. Add half the garlic, half of the remaining ginger, and all the steak strips. Cook, stirring constantly, for about 5 minutes.
5. Remove the meat with a slotted spoon and set aside.
6. Put the remaining oil into the wok. Add the bell pepper, scallions, and remaining garlic and cook, stirring frequently, for about 4 minutes.
7. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
8. Add the hoisin sauce to the hot wok and stir in the reserved marinade and the water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.



I made this tonight, and it was really good.