Traditionally, the garlic and ginger in the marinade are minced, but Grace Young finds it easier to use a rasp grater.
Ingredients
Makes 2 main-course servings
Special Equipment
Step 1
Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
Step 2
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
Step 3
Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
Leave a Review
Reviews (39)
Back to TopThis was delicious. Husband and kids raved over it.
Lisa E
Seattle ish
1/4/2023
Wonderful and easy. Did add uncooked quartered tomatoes at the end, which added a clean touch.
Anonymous
niantic, ct
11/16/2021
Wonderful recipe! One of the best. Add salt and green onions toward the end. I use Filet Mignon cut into 1" cubes. Don't over cook them. Maybe 1 min. each side on the first saute. Then finish the cook in the sauce at the end. Then add green onions for the last 2 mins. Don't skip the ketchup. I added mini bok choys and mushrooms.
jeannemayeux
Fountain Hills, AZ
1/14/2017
Made this tonight and was very pleased with the flavor. I did a few changes, I used venison vs beef, regular onions and green peppers because that is what i have from the garden. I also used Asian noodles vs rice. Would definitely make this again but I would use 2 tsp instead of 3 of the chile sauce.
ppschwab
Willmar MNWWiillmar
11/5/2016
Multiplied recipe by 4 for family of 6 and used about 2lb flank steak. Served with sticky rice. I initially did not add salt to marinade but added some at end after I tasted the meat. Everyone in the family liked it.
dioh
Berkeley Heights, NJ
4/12/2015
A delicious and unusual beef stir fry. We used sirloin instead of flank steak, and took another reviewer's fabulous suggestion of adding sliced tomatoes towards the end of the cooking time. This is definitely one we'll make again.
arianell
Richmond, VA
7/19/2011
Great recipe as written. I've also done the following. Instead of scallions, I used quartered small onions. I also let the meat marinate for a couple of hours in the soy sauce, cornstarch, rice wine, garlic, ginger, sugar mixture. For additional sweet flavors to complement the spicy, I used quartered firm small tomatoes. The onions and peppers are stir fried together and add the tomatoes later so as to not soften them too much. In both cases, even though I've tripled the quantities, there are no leftovers from serving five! ------- I also agree with other reviewers that no salt is needed since the soy sauce and chili garlic paste already has salt.
mmmch00
near Chicago, IL
6/2/2011
With no other substitutions besides sirloin steak I had delicious results!
Anonymous
Tustin, CA
5/7/2011
I, and everybody I served this to, LOVED this recipe. I don't do too much asian inspired cooking, but I was seriously impressed with the flavors in this dish. The only thing I altered was to use sherry cooking wine, from the grocery store instead of the Chinese rice wine and I still think it came out fabulously. So easy, and so delicious! My friend has since asked for the recipe, which solidifies that it's a keeper.
ebudd18
Rochester, NY
2/14/2011
Wow, I'm impressed. It's so simple, but full bodied thanks to the ketchup and hoisin sauce. Hard to mess up. I let the beef sit at room temperature for an hour (we experienced some delays with arrivals) and the beef was so very tender. I will definitely make it again.
Anonymous
Bainbridge Island, WA
12/16/2010
I've been making stir-fry beef & peppers for years and this version is one of the best. I used London broil for the beef and, if cut thinly on the bias, it will be super tender. I also added some chopped fresh cilantro when plating.
bjcsybil
Chadds Ford, PA
9/12/2010
Thanks for this recipe! I love the fact that it's quick and not too expensive if you use sirloin which I did. The key is to cut everything up ahead of time which really makes it easier with the instructions. I quadrup[ed the recipe for our family. I would suggest using a little less of the ketchup/hoisin sauce, and I used sriracha sauce instead of the garlic chile paste. Of that I used about half the amount suggested. Our whole family loved it and we're not a huge stir-fry loving family! f
bmolnar
12/4/2009
Good meal and very easy for a weeknight. I doubled the recipe and added shrimp, mushrooms, brocolli,and a whole lot more hot chili sauce.
Anonymous
Charlotte, NC
11/6/2009
This sauce is so good and you can't mess it up - believe me I tried! By mistake I put the cornstarch mixture and the ketchup mixture all in one bowl but it still turned out great. I multiplied the recipe by 4 times and was pretty loose with the multiplication so this seems failproof all around. I only used about 1/3 of the salt because of the soy etc. I used boneless chicken pieces and broccoli instead of beef and peppers. If you like it spicy then the sugar helps balance it but if you like it milder then maybe reduce the sugar.
Anonymous
Vancouver, BC
6/17/2009
I made this last night and it was fabulous. I doubled the recipe as it wouldn't have been much for 2 people and the smallest piece of flank steak I could find was a little over 1 lb. I added some broccoli with the red peppers, and added a splash of sesame oil. Great!
Anonymous
Madison, WI
4/6/2009
