Shredded Beef with Red Jalapeño Peppers
Shredded Beef with Red Jalapeño Peppers
(Everyday Chinese Cooking by: Leeann Chin & Katie Chin)
8 oz boneless sirloin or round steak
2 tbsps + 2 tsps vegetable oil
1/4 tsp salt and dash of white pepper
2 tsps cornstarch
1/4 tsp salt and dash of white pepper
2 tsps cornstarch
1 red bell pepper
1 jalapeño pepper
1/2 tsp finely chopped ginger
1 tsp minced garlic
2 tbsps hoisin sauce
1/4 cup roasted peanuts
Cooking instructions:
Cooking instructions:
- Trim the fat from the beefsteak and cut the beef with the grain into 2-inch pieces. Slice across the grain into 1/4-inch slices. Stack the slices and cut into thin strips. In a bowl, toss the beef with 2 tsps vegetable oil, white pepper, salt, and cornstarch. Cover and refrigerate for 30-minutes. (Can also marinate the beef from 1 to 5 hours. Although I haven't tried it. But I believe, the longer the mixture is marinated, the better the taste.)
- Core, seed, and cut the red bell pepper and jalapeño into thin strips. You can mix them if you want.
- Heat a non-stick skillet over high heat. Add the remaining vegetable oil, beef mixture, garlic, and stir-fry for 1 minute (I stir-fry the mixture until the beef turn brown). Add the red bell pepper and jalapeño and stir-fry for 1 minute. Add the hoisin sauce and stir for 30 seconds. Toss and mix the peanuts thoroughly.
- To get the desired flavor you want, taste the beef after you have poured in and mixed the hoisin sauce. You may want to add more of the sauce.
- Wash your hands thoroughly with soap after you have seeded and sliced the jalapeño peppers.
Tips:
