Hamdi Saidani This Pioneer Woman Beef and Pepper Stir Fry is a quick and savory recipe, which is made with tender flank steak and soy sauce. It’s the perfect 30-minute meal, ready in about 45 minutes.
Pioneer Woman Beef and Pepper Stir Fry Recipe Ingredients
For the beef and marinade:
- 12 ounces flank steak (sliced into thin strips)
- ¼ teaspoon baking soda (optional tenderizer)
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
For the rest of the dish:
- 2 tablespoons oil
- 3 cloves garlic (sliced)
- 8 long hot green peppers (de-seeded and julienned into 3-inch strips)
- 1 long hot red pepper (de-seeded and julienned into 3-inch strips)
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
- ¼ cup chicken stock (optional)
How To Make Pioneer Woman Beef and Pepper Stir Fry
- Marinate the Beef: In a medium bowl, combine the sliced flank steak with all the marinade ingredients: baking soda (if using), soy sauce, sesame oil, cornstarch, and vegetable oil. Mix well and set aside to marinate at room temperature for at least 30 minutes.
- Sear the Beef: Heat a wok or a large, heavy skillet over high heat until it is almost smoking. Add the 2 tablespoons of oil. Carefully add the marinated beef in a single layer and sear until it’s just browned but still slightly rare. Turn off the heat and transfer the beef to a separate bowl, leaving any oil in the wok.
- Stir-fry the Peppers: Heat the wok back up over medium-high heat. Add the sliced garlic and the julienned peppers. Stir-fry for about 20 seconds.
- Deglaze and Combine: Pour the Shaoxing wine around the edges of the wok to deglaze it. Stir-fry for another 20 seconds.
- Finish the Dish: Add the seared beef and any accumulated juices back to the wok. Add the salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat up to high and stir-fry for 1 to 2 minutes, until the peppers are crisp-tender and the sauce has thickened slightly.
- Serve: If you prefer more sauce, add the optional chicken stock and let it bubble for a moment. The cornstarch from the marinade will help thicken it. Serve immediately with hot rice.
Recipe Tips
- How do I get the most tender stir-fry beef? The optional ¼ teaspoon of baking soda is a restaurant trick that helps to tenderize the meat. Also, slicing the flank steak very thinly against the grain is crucial.
- Why is a very hot wok so important? A smoking hot wok or skillet is essential for getting a quick, hard sear on the beef. This browns the meat for maximum flavor without overcooking it and making it tough. If the pan isn’t hot enough, the meat will steam instead of sear.
- How do I slice beef thinly? For the easiest, thinnest slices, place the flank steak in the freezer for about 20-30 minutes before cutting. This firms up the meat, allowing you to get clean, paper-thin slices.
- What is Shaoxing wine? It’s a Chinese cooking wine that adds a distinct, authentic flavor to stir-fries. If you can’t find it, you can substitute it with dry sherry or even chicken broth.
What To Serve With Beef and Pepper Stir-fry
This quick and flavorful stir-fry is a complete meal when served with a simple base to soak up the sauce.
- Steamed jasmine or long-grain white rice
- Lo mein or other Asian-style noodles
- Quinoa for a healthier option
How To Store Beef and Pepper Stir-fry
Store: Place any leftovers in an airtight container and store them in the refrigerator. It will keep for up to 3 days. Reheat: For best results, reheat the stir-fry in a hot skillet or wok for just a minute or two until warmed through. You can also reheat it in the microwave.
Beef and Pepper Stir-fry Nutrition Facts
- Calories: 249kcal
- Protein: 20g
- Fat: 13g
- Carbohydrates: 11g
- Sodium: 930mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use bell peppers instead of long hot peppers?
Yes, absolutely. If you don’t want the heat, you can substitute the long hot peppers with 2-3 sliced bell peppers of any color. The cooking time will be about the same.
What does it mean to u0022slice against the grainu0022?
The u0022grainu0022 refers to the direction that the muscle fibers in the meat are aligned. To slice against the grain, you should look at the steak, identify the direction of these fibers, and then slice perpendicular to them. This shortens the muscle fibers, making each bite much more tender.
Can I add other vegetables?
Of course. Sliced onions, broccoli florets, or snap peas would all be delicious additions. Add heartier vegetables like broccoli with the peppers, and more tender vegetables like snap peas at the very end.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Ragu Recipe
- Pioneer Woman Beef Stroganoff Soup Recipe
- Pioneer Woman Beef Stroganoff Recipe
Pioneer Woman Beef and Pepper Stir Fry Recipe
Description
A quick, easy, and flavorful weeknight stir-fry featuring tender, thinly sliced flank steak and crisp-tender peppers in a savory soy-based sauce.
Ingredients
Instructions
- Combine all marinade ingredients with the sliced beef and let it rest for 30 minutes.
- Heat a wok or large skillet over high heat. Add oil and sear the beef until just browned; remove from the wok.
- Reheat the wok, add the garlic and peppers, and stir-fry for 20 seconds.
- Deglaze the wok with Shaoxing wine.
- Add the beef back to the wok along with salt, sugar, both soy sauces, and white pepper.
- Stir-fry on high for 1-2 minutes. Add optional chicken stock for more sauce.
- Serve immediately with rice.
Notes
- u003cliu003eSlicing the beef thinly against the grain is crucial for tenderness. Partially freezing the steak first makes this easier.u003c/liu003eu003cliu003eUse a very hot wok or skillet and cook in batches if necessary to ensure the beef sears properly instead of steaming.u003c/liu003eu003cliu003eThis dish comes together very quickly, so have all your ingredients prepped and ready before you start cooking.u003c/liu003eu003cliu003eFor a non-spicy version, use bell peppers instead of long hot peppers.u003c/liu003e
