Beef Stir-Fry with Bell Peppers
About this recipe
Beef stir-fry is a quick and satisfying dish that brings together tender meat and vibrant vegetables in a savory sauce. This version, featuring flank steak and bell peppers, is designed to avoid the common pitfalls of overcooked, rubbery beef, ensuring a delicious meal in just 30 minutes.
The key to this recipe is a simple technique using baking soda to tenderize the beef, along with a flavorful sauce that balances sweetness and spice. With a focus on preparation and high heat cooking, this stir-fry delivers on flavor and texture.
Ingredient notes
- Use flank steak for its beefy flavor and tenderness; it's cut into bite-sized pieces for the stir-fry.
- Choose bell peppers in different colors for visual appeal and flavor variety.
- If you don't have dried cherries, you can substitute with another dried fruit or omit it.
Tips from America's Test Kitchen’s video
- Cut the flank steak against the grain into quarter-inch thick slices to ensure tenderness.
- Soak the beef in a baking soda and water mixture for about five minutes to help tenderize it before cooking.
- Prepping all ingredients before cooking is crucial, as stir-frying happens quickly and you won't have time to chop while cooking.
Good to know
- What is the best way to cut flank steak for stir-fry?
- Cut the flank steak into smallish pieces about 2 to 2.5 inches wide, then cut each piece crosswise against the grain into about quarter-inch thick slices.
- How long does it take to cook this beef stir-fry?
- The total cooking time for this beef stir-fry is about 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the flank steak into smallish pieces about 2 to 2.5 inches wide, then cut each piece crosswise against the grain into about quarter-inch thick slices.
- 2
Mix half a teaspoon of baking soda with a tablespoon of water, add the beef, toss together, and let it sit for about five minutes.
- 3
Prepare the bell peppers by cutting off the top and bottom, slicing down the side, removing the core and ribs, and cutting into quarter-inch thick slices.
- 4
Trim the ends of the scallions, slice them in half where the dark green turns light green, and cut into about three-inch lengths. Slice the white parts on the bias into thin slices and keep them separate from the greens.
- 5
In a bowl, whisk together a quarter cup of water, two tablespoons of soy sauce, two tablespoons of dried cherry, one tablespoon of oyster sauce, two teaspoons of brown sugar, two teaspoons of ground black pepper, two teaspoons of rice vinegar, one and a half teaspoons of sesame oil, and one and a half teaspoons of cornstarch to make the sauce.
- 6
In a separate bowl, mix a tablespoon of soy sauce, a tablespoon of sherry, one and a half teaspoons of cornstarch, and half a teaspoon of brown sugar for the beef marinade. Pour this over the beef and mix well.
- 7
Heat two teaspoons of vegetable oil in a non-stick skillet over high heat until smoking. Add half the beef and cook undisturbed for about one minute to sear.
- 8
Stir the beef to brown the other side for another minute, then remove from the pan. Repeat with the second batch of beef using another two teaspoons of oil.
- 9
Add another two teaspoons of vegetable oil to the skillet, then add the bell peppers and scallion greens. Cook for about four minutes until they are crisp-tender.
- 10
Reduce the heat to medium-high, add four teaspoons of oil, and sauté the scallion whites, ginger, and garlic for about two minutes until softened.
- 11
Add both batches of beef and all the vegetables back to the skillet along with any accumulated juices. Toss everything together.
- 12
Pour the prepared sauce into the skillet, bring to a simmer, and cook until the sauce thickens.
Heads up — we had to guess a little:
- The quantity of scallions is inferred based on typical usage in stir-fry recipes.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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