Shredded Beef and Pepper Stir Fry (青椒肉丝)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded beef and crisp peppers in a bold, spicy sauce made with doubanjiang and Shaoxing wine. Savory with a kick, cooked quickly in a wok for maximum flavor. Serve over steamed rice for an appetite-stimulating weekday dinner.
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Nutrition & ingredients
Ingredients
serves 4- 12 oz (340 g) beef flank steak ((or flat iron, chuck, tri tip) (*Footnote 1))
- 1 tablespoon doubanjiang
- 1/2 teaspoon Shaoxing wine ((or dry sherry))
- 1/2 teaspoon dark soy sauce ((or soy sauce))
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda ((Optional, *Footnote 1))
- 2 teaspoons peanut oil ((or vegetable oil))
- 1 1/2 tablespoon peanut oil ((or vegetable oil))
- 1 thumb ginger (, minced)
- 3 (total 8 oz / 225 g) cubanelle peppers (, cut into matchsticks (or anaheim peppers))
- 1 long red Asian chili pepper (, sliced in rounds (or other type of hot pepper) (Optional))
- 1 teaspoon light soy sauce ((or soy sauce))
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 335mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.