My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
Recipe courtesy of Ching-He Huang
Black Pepper Beef and Stir-Fry
Total:
35 min
Prep:
10 min
Inactive:
20 min
Cook:
5 min
Yield:
Serves 2-4
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
20 min
Cook:
5 min
Yield:
Serves 2-4
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
20 min
Cook:
5 min
Yield:
Serves 2-4
Level:
Easy

Ingredients

Stir-Fry:
  • 9 oz beef sirloin, fat removed and meat cut into 1/4-inch slices 
  • 1 tbsp of cornstarch
  • 2 tbsps of peanut oil
  • 1-inch piece of fresh ginger, peeled and grated 
  • 11 oz mixture of sliced snow peas, broccoli, sugar snap peas, baby bok choy, red cabbage, ribbons of carrot, and baby scallions 
  • Dash of light soy sauce or to taste 
Marinade:
  • 1 tbsp of dark soy sauce
  • 1 tbsp of light soy sauce
  • 1 tbsp of Shaohsing rice wine or dry sherry 
  • 2 pinches of ground black pepper

Directions

For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch. 

For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

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