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Chinese Chile Beef Stir-fry



Mix the soy sauce, vinegar, and five spice powder together in a bowl.
Add the beef and toss well.
Season well with black pepper.
Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat.
Add the bell pepper and stir-fry until crisp-tender, about 3 minutes.
Add the chile, garlic, and ginger and stir-fry for 1 minute.
Add the broccoli and snow peas and stir-fry for 2 minutes.
Transfer to a platter.
Add the remaining oil to the wok and heat over high heat.
Drain the beef from the marinade, reserving the marinade.
Add the beef to the wok and stir-fry for 1 minute.
Return the vegetables to the wok and pour in the marinade.
Dissolve the cornstarch in the stock, and stir into the wok.
Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.
Variation: Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.