Ingredients
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1 tablespoon soy sauce
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1 tablespoon garlic, minced
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1/4 teaspoon red pepper flakes (feel free to use more)
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1 lb tenderloin or 1 lb rib eye steak
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2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
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1 small red bell pepper, cut into thin strips
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1 small yellow bell pepper, cut into thin strips
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1 small red onion, but into thin strips
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1/4 cup stir-fry sauce
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2 tablespoons rice wine or 2 tablespoons dry white wine
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1/4 cup coarsely chopped fresh parsley
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hot cooked white rice or Chinese egg noodles
Instructions
- Combine soy sauce, garlic and pepper flakes in medium bowl.
- Cut beef lengthwise in half, then crosswise into thin slices.
- Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
- Heat wok or large skillet over medium-high heat.
- Add 1 tablespoon oil and heat until hot.
- Add half of beef mixture.
- Stir-fry until beef is barely pink in center.
- Remove.
- Repeat with remaining beef mixture.
- Remove and set aside.
- Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
- Reduce heat to medium.
- Stir-fry 6-7 minutes until vegetables are crisp-tender.
- Add stir-fry sauce and wine.
- Stir-fry 2 minutes or until heated through.
- Return beef along with any accumulated juices to wok and heat through.
- Sprinkle with parsley and serve over rice, if desired.