Vermicular | Beef and Green Pepper Stir-Fry

Beef and Green Pepper Stir-Fry

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
Cook
3 min
Ingredients

¼ lb (100 g) flank steak, thinly sliced

Marinade
½ large egg, beaten
¼ teaspoon kosher salt
1 teaspoon Shaoxing wine, dry white wine, or sake
1 tablespoon cornstarch

¼ lb (100 g) boiled bamboo shoot, thinly sliced
1 green and 1 red bell pepper, stemmed and seeded, thinly sliced
½ Japanese leek, thinly sliced diagonally
2” piece fresh ginger, thinly sliced

Sauce Mixture
1 tablespoon Shaoxing wine or dry white wine
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon oyster sauce

2 tablespoons vegetable oil, divided

DIRECTIONS
  1. In a medium bowl, combine beef with Marinade and mix well.

  2. Preheat the pan over medium-heat for about 30 seconds, add 1 tablespoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add in beef. Stir-fry for about 1 minute or until lightly browned. Remove from the pan and set aside.

  3. Using the same pan, add 1 tablespoon of oil. Add bamboo shoots, peppers, leek and ginger and stir-fry for about 1 minute over medium-high heat.

  4. Add back the beef into the pan and continue to stir-fry for another minute. Turn off the heat, pour in Sauce Mixture and lightly stir before serving.

Note
  • To avoid overcooking beef, quickly brown and remove from the pan. Add back beef to the pan after the vegetables are cooked.

  • Cooking larger portions could result in undercooked ingredients. For best flavors and textures, we recommended following the portions as written in this recipe.

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Musui–Kamado with the Vermicular Cookbook.

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