Beef and Pepper Stir Fry
This beef and pepper stir-fry is bold and fiery, with tender rib-eye coated in a glossy, savory sauce packed with garlic, ginger, and soy. Hot peppers and onions add a spicy, vibrant punch that’s perfect over steamed rice.
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Ingredients
- 1½ pounds boneless rib-eye steak cut into 1-inch cubes
- 2 tablespoons cornstarch plus 1 teaspoon
- 1 tablespoon dark soy sauce plus 4 teaspoons
- 1½ tablespoons regular soy sauce divided
- 1½ tablespoons unseasoned rice vinegar divided
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 medium onion thinly sliced
- 6 to 7 finger hot peppers or cayenne chiles about 6 ounces, sliced 1 inch thick
- 1 2-inch piece fresh ginger, peeled and finely chopped
- 5 garlic cloves finely chopped
- Kosher salt
- Steamed white rice for serving
Instructions
- Toss beef with cornstarch, dark soy sauce, soy sauce, and rice vinegar. Set aside to marinate.
- In another bowl, mix black pepper, dark soy sauce, soy sauce, rice vinegar, and 2 tablespoons water. Set aside.
- Heat 1 tablespoon oil in a skillet or wok over medium-high heat.
- Cook beef in a single layer until browned, about 2 minutes per side.
- Transfer beef to the dressing bowl and toss to coat. Wipe out the skillet.
- Heat remaining oil in the skillet over high heat.
- Stir-fry onion until fragrant, about 30 seconds.
- Add peppers, ginger, and garlic. Cook until softened and starting to char, about 5 minutes.
- Reduce heat to medium. Return beef and dressing to the skillet. Toss to combine.
- Stir in a little water if needed to loosen the sauce. Season with kosher salt to taste.
- Serve with steamed white rice.