Chinese Beef & Rainbow Peppers

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1 ½ pounds steak, such as New York strip, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced onion
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 pound rainbow mini peppers, each seeded and sliced into 2-3 strips
1 cup Yo Soy la Sriracha Sauce
Streamed white rice

Over medium-high heat, quickly stir-fry the strips of steak in the olive oil for 2-3 minutes, until crispy around the edges. Then stir in about half of the garlic and onion for no more than 1 minute. Do not burn. Sprinkle with garlic powder and lemon pepper and transfer to a bowl. Pour the rest of the olive oil into the wok and stir-fry the mini peppers until they start to soften and blister. Add the remaining garlic and onion and stir for only about 1 minute. Return the beef to the wok and pour in the Yo Soy la Sriracha Sauce and bring to a quick boil. Turn off the heat. Serve over hot steamed rice. Serves 4-6.


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