Cookbook:Steak & Pepper Stir-Fry

Cookbook | Ingredients | Recipes

If you're in the mood for Asian, don't settle for a take away...


  • 6 ounces beef rib-eye steak, sliced thinly across the grain on a bias
  • Salt and freshly ground black pepper
  • 2 Tbs soy sauce
  • 1 Tbs peanut oil
  • 1/2 each red bell and green bell pepper, julienned
  • 1 Tbs minced ginger
  • 1 Tbs minced garlic
  • 1 Thai bird chili, finely minced


  1. Season beef liberally with salt and freshly ground black pepper. Set aside.
  2. Preheat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm.
  3. Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges.
  4. Add steak and heat through. Serve warm with soy sauce on the side.