Beef & Red Pepper Stir-Fry

Beef & Red Pepper Stir-Fry

1 Review
From: EatingWell Magazine, December 1997

This beef stir-fry recipe is loaded with plenty of vegetables—red bell pepper, bok choy and baby corn. But the secret to its great flavor is all in the sauce. Here, Shao Hsing rice wine and pungent oyster sauce give this simple beef-and-vegetable dish its amazing (and effortless) flavor.

Ingredients 4 servings

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  • 1/3 cup oyster sauce (see Tips)
  • 1/4 cup water
  • 2 tablespoons Shao Hsing rice wine or dry sherry (see Tips)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/3 cup plus 2 tablespoons finely chopped scallions, divided
  • 2 large cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 3 teaspoons peanut oil or canola oil, divided
  • 12 ounces sirloin tip, cut into 1/8-by-3-inch strips
  • 2 medium red bell peppers, cut into 1-inch pieces
  • 12 ounces bok choy, stems and leaves separated, cut into 1-inch pieces (4 cups)
  • 1 8-ounce can baby corn, rinsed

Preparation

  • Active

  • Ready In

  1. Combine oyster sauce, water, rice wine (or sherry) and soy sauce in a small bowl; set aside.
  2. Combine 1/3 cup scallions, garlic, ginger and crushed red pepper in another small bowl.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 teaspoon oil. Add 1 tablespoon of the scallion mixture and sirloin; stir-fry until only a trace of pink remains in the meat, 1 to 2 minutes. Transfer to a bowl and set aside.
  4. Heat the remaining 2 teaspoons oil in the wok and add the remaining scallion mixture. Stir-fry until fragrant, about 30 seconds. Add bell peppers and bok choy stems and stir-fry for 2 minutes. Add bok choy greens and stir-fry until the vegetables begin to wilt, about 1 minute more.
  5. Add corn and the reserved oyster sauce mixture; stir until the sauce simmers, about 2 minutes. Add the reserved sirloin and toss until heated through, about 30 seconds. Serve immediately, sprinkled with the remaining 2 tablespoons scallions.
  • Tips: Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 225 calories; 8 g fat(2 g sat); 3 g fiber; 18 g carbohydrates; 21 g protein; 87 mcg folate; 44 mg cholesterol; 5 g sugars; 0 g added sugars; 5659 IU vitamin A; 102 mg vitamin C; 114 mg calcium; 3 mg iron; 851 mg sodium; 798 mg potassium
  • Carbohydrate Servings: 1

Reviews 1

March 22, 2013
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By: HealthyGEO
Very nice week-night recipe I made this the other day with ingredients exactly as stated except I couldn't find baby corn - so just used canned corn. I hope I can use the rice wine again as I ended up wit a big bottle! The stir fry turned out beautifully, but the sauce could use more zing somehow. I'm not sure what to add to give it that extra kick. Perhaps more chilli or some other asian spice? Lime maybe? I served it with rice noodles. Made for a very nice and easy mid-week meal. No fuss, but not spectacular. Pros: Easy, nutricious, delicious