Spicy Pepper Beef
|Soy sauce||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Beef sirloin steak/Flank steak||1⁄2 Pound, thinly sliced across the grain|
|Vegetable oil||3 Tablespoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Green bell pepper||1⁄2 Small, seeded and cut into match stick pieces|
|Red bell pepper||1⁄2 Small, seeded and cut into match stick pieces|
|Black pepper||1⁄4 Teaspoon|
|Ground toasted sichuan peppercorns||1⁄8 Teaspoon|
|Sesame oil||1 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
Preparation Combine marinade ingredients in a medium bowl.
Add beef and stir to coat.
Set aside for 30 minutes.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the vegetable oil, swirling to coat sides.
Add ginger and crushed red pepper and cook, stirring, until fragrant, about 5 seconds.
Add beef and stir-fry for 2 minutes or until barely pink.
Remove beef and set aside.
Add the remaining 1 tablespoon vegetable oil to wok.
Add green and red bell peppers and stir-fry for 1 minute or until crisp-tender.
Return beef to wok.
Stir in sugar, salt, pepper, Sichuan peppercorns, and sesame oil.