This deeply savory, simple beef stir-fry recipe is your shiny, saucy excuse to move to the farmers marketplace for high-season peppers. (Sure. Contemporary peppers have a season.) We love the piquant warmth finger sizzling peppers or cayenne chiles carry to this weeknight dinner, however in the event you’re averse, be at liberty to swap in candy pink bell peppers as an alternative.
Including cornstarch to the marinade encourages the liquid sauce components to cling to the steak and promotes browning whenever you’re able to prepare dinner. However you could be asking, “Do I actually need two sorts of soy sauce?” Chinese language-style darkish soy sauce is aged longer than lighter kinds, giving it a sweeter, extra sturdy edge and a thicker viscosity that additionally aids in giving the meat its crispy edges. In the meantime, common soy sauce brings the salty punch most individuals affiliate with the condiment. You’ll use each bottles a second time for the savory stir-fry sauce, which is lower with rice vinegar and a beneficiant dose of black pepper for steadiness.
For greatest outcomes, it’s crucial you sear the sliced beef in a single layer. In case your skillet isn’t large enough, prepare dinner it in batches earlier than turning to the veggies and ending the dish. A boneless rib eye makes for an exceptionally tender beef stir-fry, nevertheless it’s not an inexpensive lower of beef; you possibly can swap it for flank, skirt, or sirloin steak in the event you’d like. Exterior of pepper season, commerce the veg for inexperienced beans, snow peas, bok choy, matchsticks of zucchini, and even canned water chestnuts, plus a splash of crushed pink pepper flakes for warmth. Serve with steamed jasmine rice for an entire meal that comes collectively quicker than you possibly can say, “Let’s order takeout.”
