ON LUCK'S HOISIN PEPPER STEAK STIR-FRY

On Luck's Hoisin Pepper Steak Stir-Fry image

This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.

Provided by James

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound beef tenderloin, sliced across the grain
¼ cup hoisin sauce, or to taste
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
1 green bell pepper, sliced into strips
1 medium onion, sliced into strips
½ (8 ounce) package sliced fresh mushrooms
1 tablespoon cornstarch
½ cup beef stock, divided
1 teaspoon toasted sesame seeds

Steps:

Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.
Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.
Add beef strips to the hot wok. Saute to desired doneness; for rare, cook until browned on the outside and red in the center, about 2 minutes per side.
Mix cornstarch with 1/2 of the stock in a small bowl.
Add the vegetables to the steak in the wok; pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 14.8 g, Cholesterol 95.6 mg, Fat 20.6 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 334.5 mg, Sugar 7.1 g