Monday, March 25, 2013

Shredded Beef with Sweet Peppers

This is a quick and easy weeknight meal that's visually appealing too. The beef cooks for a very short time, so it stays plenty tender and juicy. I used all red bell pepper instead of a mix of red and green.

One year ago: Stir-Fried Shrimp Sambal
Two years ago: Pork and Sweet Potato Stew
Three years ago: Pasta with Roasted Red Pepper Pesto

Shredded Beef with Sweet Peppers (from Land of Plenty)

1/2 lb lean beef
1/2 red bell pepper
1/2 green bell pepper
1/4 tsp salt
2 tsp Sichuanese sweet bean paste mixed with 2 tsp water
peanut oil
1/2 tsp salt
2 tsp Shaoxing rice wine
3 tsp cornstarch
2 tsp water
1 1/2 tsp light soy sauce
1/4 tsp salt
3/4 tsp cornstarch
3 tbsp chicken stock

1. Cut beef against grain into very small slivers.
2. Place beef in bowl with marinade ingredients and mix well.
3. Cut peppers into long, thin strips to match beef.
4. Combine sauce ingredients in small bowl.
5. Heat 1 tbsp of oil in wok over medium heat. Add bell peppers and 1/4 tsp salt and stir-fry for a minute until just cooked. Remove and set aside. Rinse out wok.
6. Add 2 tsp oil to beef and mix well.
7. Add 3 tbsp of oil to wok and heat over high flame.
8. Add beef to wok and stir-fry briskly.
9. When meat strips have separated, add sweet bean paste and stir-fry 10 seconds.
10. Add peppers and mix well.
11. Add sauce to wok. Stir until thickened. Serve.

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