Spicy Hunan Beef with Scallions and Sweet Red Peppers

Tender strips of beef are quickly stir-fried with sweet red pepper, scallions, garlic and fresh ginger, then coated in a savory-sweet sauce with hoisin, soy and a touch of heat from red pepper flakes. Served over steamed white rice, this colorful stir-fry comes together quickly once all the ingredients are prepared.

Servings: 4
Prep Time: 25 minutes, plus marinating time
Cook Time: About 10 minutes

Ingredients:

• 1 pound round steak or flank steak, trimmed of excess fat and gristle
• 8 scallions
• 1 red bell pepper, cored, seeded and cut into thin strips
• 2–3 teaspoons finely minced garlic (about 3 cloves)
• 2–3 teaspoons finely minced fresh ginger
• ½–¾ teaspoon dried red pepper flakes
• Canola oil, for stir-frying
• ⅛ teaspoon kosher salt
• ⅛ teaspoon sugar
• Steamed white rice, for serving

Marinade:

• 2 tablespoons light soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon sugar
• 1 tablespoon corn or peanut oil

Sauce:

• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons light soy sauce
• 2 tablespoons sugar
• 1½ tablespoons hoisin sauce
• ¾ teaspoon sesame oil

Instructions:

1. Holding a sharp knife at an angle, cut the beef against the grain into long strips about ⅛-inch thick and ½-inch wide. Cut the strips crosswise into approximately 2-inch lengths.
2. In a large bowl, whisk together the soy sauce, cornstarch, sugar and corn or peanut oil until smooth. Add the beef and toss thoroughly to coat. Cover and refrigerate. Remove the beef from the refrigerator about 1 hour before cooking.
3. In a small bowl, combine the rice wine or sherry, soy sauce, sugar, hoisin sauce and sesame oil. Set aside.
4. Trim the root ends and any wilted tops from the scallions. Slice the scallions on a sharp diagonal into thin pieces about 1 inch long.
5. Core and seed the red bell pepper and cut it lengthwise into very thin strips.
6. Combine the garlic, ginger and red pepper flakes in a small bowl.
7. Heat a few tablespoons of canola oil in a wok or large skillet over high heat. When the oil is hot, add the beef and stir-fry until mostly cooked. Transfer the beef to a clean bowl and wipe out the wok or skillet.
8. Add about 2 tablespoons canola oil to the wok and return it to high heat. Add the garlic, ginger and red pepper flakes and stir-fry for about 10 seconds.
9. Add the red pepper strips and stir-fry briefly. Sprinkle with the salt and sugar and continue stir-frying until the pepper is crisp-tender.
10. Stir the prepared sauce and add it to the wok. Increase the heat slightly and bring the sauce to a vigorous simmer.
11. Return the beef to the wok and toss briskly to coat it with the sauce. Add the scallions and toss again until the beef and vegetables are evenly glazed and the beef is cooked through.
12. Serve immediately with steamed white rice.

Tip: Have the beef, vegetables and sauce completely prepared before heating the wok. The actual stir-frying happens very quickly, so there won't be time to prepare ingredients once cooking begins.

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