From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Spicy Pepper Beef
Makes 4 servings
1 1/4 pounds sirloin steak, cut across grain into 1/4-inch slices
2 tablespoons distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon peeled, grated fresh ginger
1 teaspoon white pepper
2 teaspoons arrowroot starch or cornstarch
3 tablespoons canola oil
3 cloves garlic, sliced thin
1 large red bell pepper, sliced thin
1 large green bell pepper, sliced thin
5 scallions, white and green parts, diagonally sliced, divided
1 1/2 teaspoons toasted sesame oil
For easier slicing, put steak in freezer till partially frozen, about an hour. In medium bowl, whisk together vinegar, soy sauce, sugar, ginger, white pepper. Marinate steak 30 minutes. Remove beef, pat dry, set aside. Reserve marinade, add starch, stir, set aside.
In a large skillet or wok, heat canola oil till shimmering, almost smoking. Stir-fry beef, in batches, so browned on outside but still pink inside, about 2 minutes per batch. Set aside. Reduce heat, add garlic, stir-fry till fragrant, about 30 seconds. Add bell peppers and soften, about 2 minutes. Stir marinade mixture to recombine.
Return beef to pan, add marinade mixture, stir-fry 2 minutes. Add 2/3 scallions, stir-fry another 2 minutes. Finish with toasted sesame oil. Serve with rice, garnish with remaining scallions.