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Stir-Fried Chili Beef with Bell Peppers and Snow Peas


Serves 4

This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if you can’t find it in an Asian market or your supermarket, you can use chili garlic sauce or Sriracha instead.

  • 12 oz. flank steak
  • 3 Tbs. Shaoxing rice wine or dry sherry
  • 1 Tbs. minced fresh ginger
  • 2 tsp. soy sauce
  • 1-1/2 tsp. cornstarch
  • Kosher salt and freshly ground white pepper
  • 1 tsp. plus 2 Tbs. peanut or vegetable oil
  • 2 Tbs. hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha
  • 2 Tbs. hoisin sauce (preferably Koon Chun)
  • 1 Tbs. minced garlic (from 3 medium cloves)
  • 6 oz. snow peas, strings removed (about 2 cups)
  • 1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips
  • 8 medium scallions, thinly sliced on the diagonal (about 1 cup)

Cut the beef with the grain into 2-inch-wide strips, and then cut each strip across the grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 Tbs. of the rice wine, the ginger, soy sauce, cornstarch, 1/4 tsp. salt, and 1/8 tsp. pepper to the beef. Stir until the cornstarch is no longer visible. Add 1 tsp. of the oil and stir until the beef is lightly coated.

In a small bowl, stir the hot bean sauce, hoisin sauce, and the remaining 2 Tbs. rice wine. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the remaining oil, swirl to coat, add the garlic, and stir-fry with a metal wok spatula until fragrant and light golden, about 10 seconds. Push the garlic to the sides of the wok and carefully add the beef, spreading it evenly over the bottom and sides of the wok in a single layer. Cook, undisturbed, for 1 minute, letting the beef begin to sear, then stir-fry with the garlic until the beef is lightly browned but not yet cooked through, about 1 minute. Transfer the beef and garlic to a plate.

Add the remaining 1 Tbs. oil to the wok and swirl to coat. Add the snow peas, bell pepper, and scallions, sprinkle with 1/2 tsp. salt, and stir-fry until the snow peas are bright green, about 1 minute. Return the beef with any accumulated juice to the wok. Add the hot bean sauce mixture by swirling it down and around the sides of the wok; if you pour the sauce directly into the center of the pan, the temperature of the wok will drop. Stir-fry until the beef is just cooked through and the vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately.

Serving Suggestions

Serve with Steamed Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 270, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 3.5, Protein (g): 20, Monounsaturated Fat (g): 6, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 3, Sodium (g): 1000, Cholesterol (g): 35, Fiber (g): 3,

Photo: Scott Phillips

This is THE go-to stir fry dish for my family. The only thing I change is more ginger. I can never seem to overdo fresh ginger :) Easy and very quick to cook - make sure you have all veggies prepped before you start.

We have made this dish several times with no substitutions.... Great recipe, fun and fast! Flavors meld nicely.

Excellent first try with my new wok! Tasted exactly like we ordered takeout. I am accumulating Chinese ingredients for my pantry & purchased Sriracha for this. Thank God I asked and was superbly answered by the stocking employee, in the Oriental area @ our grocer on the heat level of this item. She was absolutely correct @ telling me to halve the amount called for and go from there next time. One tablespoon of Sriracha was the perfect heat for us. I made exactly as written, however next time I will sub green beans for snow peas....hubby just cannot stand their toughness/taste. Otherwise perfect as written. We had over Sushi rice.

Very good. I did add some fish sauce to the marinade for the the meat, but other than that, followed the recipe.

I LOVE IT!! Awesome! My very first stir fry recipe and I just used a regular flat bottom pan. It took a few minutes longer to make than recipe says ~ because of the pan, but it turned out excellent!! I used chicken instead of beef ~ just for savings $$$. I think the recipe is excellent but it looks complex. It's easy so don't be intimidated. HOWEVER, get ALL of your ingredients out before starting and DON'T cook until everything is PREPARED :))) Also, I used a small vidalia onion, rather than scallions. Scallions are expensive. Recommendation~ get your hoisin, rice wine vinegar, and snow peas at an asian market. Typically cheaper. At least the snow peas are! I bought a large package, 1/2 pound for $1.75 and they were FRESH. Also, I used the Siriachia sauce and rice wine vinegar. Hit up ALDI's for your bell peppers, so much cheaper than other stores! Really ~ just slice up a package of chicken breasts (I used a Costco package ~ the ones that come in 6 prepackages - raw)...put in a bowl with the marinade...let sit while you cook your rice, chop veggies & garlic (use a mandoline and mini food processor for faster results)...fry chicken (longer than instructed for beef~cook THROUGH) then add veggies~ per instructions, then add sauce~ per instructions. That's it! It was really pretty simple and my husband ate FAST and A LOT. He LOVED it!! I really liked it too. I'd say it must be much better with beef though!

Great beef stir fry! I used 2 T-bones sliced up; rice noodles instead of rice; chilli garlic sauce was great but a little spicey. I will reduce it next time. Added mushrooms, asparagus and carrots sticks. I could not find rice wine or sherry so just used beef both instead. Really good!

Completely delicious!! I can't believe I've lived this long without spicy bean paste! Such a nice combination of crunchy veggies, savory meat and spice. Loved it.

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