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This classic Chinese-American dish combines tender strips of beef with colorful peppers in a rich, savory sauce. Simple ingredients create complex flavors perfect for a satisfying weeknight dinner.
The secret to this dish lies in proper heat control and timing - high heat creates perfect sear while keeping vegetables crisp.
Essential Ingredients Guide
- Flank steak: Slice against grain thin
- Bell peppers: Mix colors for presentation
- Onions: Sweet or yellow work well
- Soy sauce: Use low sodium
- Cornstarch: Creates silky sauce
Step-by-Step Method
Prepare the Beef
- Slice meat while partially frozen
- Marinate thoroughly
- Pat dry before cooking
- Work in batches
- Remove promptly
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Cook Vegetables
- High heat for crispness
- Don't overcrowd pan
- Keep moving constantly
- Remove while still crisp
- Set aside covered
Finish Dish
- Return all to pan
- Add sauce ingredients
- Toss quickly
- Thicken properly
- Serve immediately
Make-Ahead Tips
Slice meat and vegetables ahead. Mix sauce and store separately.
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Years of making this dish taught me that preparation and timing create the perfect balance of tender meat and crisp vegetables in silky sauce.
Frequently Asked Questions
- → How do I slice the steak properly?
- Slice against the grain while the meat is slightly frozen for thin, tender strips.
- → Can I make this ahead?
- You can slice vegetables and meat ahead, but cook just before serving for best texture and flavor.
- → What's the best pan to use?
- A wok or large skillet works best. High heat and quick cooking are key.
- → Is this very spicy?
- No, it's mild. Add red pepper flakes or fresh chilies for heat if desired.
- → Can I freeze leftovers?
- Yes, but vegetables may be softer when thawed. Reheat gently to prevent overcooking the meat.