The Pioneer Woman Tasty Kitchen
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Green Pepper & Enoki Beef Strips

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Level: Easy

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Description

Quick stirfry on the table in 15 minutes.

Ingredients

  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • 2 pieces Top Sirloin Or Chuck Steaks (about ½ Inch Thick), Trimmed
  • 1 Tablespoon Canola Oil
  • 2 cloves Garlic, Peeled And Minced
  • 1 whole Green Bell Pepper, Sliced
  • 6 whole Cherry Tomatoes, Halved
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1 package (about 5 Oz. Size) Enoki Mushrooms, Roots Trimmed
  • ¼ cups Chopped Coriander Leaves
  • 1 teaspoon Sesame Oil
  • Cooked Rice, To Serve

Preparation

Sprinkle half the salt and pepper on a large sheet of cling wrap. Lay both steaks on the plastic wrap, about 1 inch apart. Sprinkle the rest of salt and pepper on top. Cover loosely with the rest of the cling wrap. Flatten with a rolling pin until ¼ inch thick.

Remove steak from plastic wrap and slice into ½-inch strips.

Heat up a frying pan on high with canola oil. Sear steak strips in 2-3 batches, about ½ minute per side. Set aside.

Turn heat down to medium and toss in minced garlic. Stir for 10 seconds. Add in green pepper, cherry tomatoes, fish sauce, soy sauce and oyster sauce. If it seems too dry, add a splash of water. Stir-fry for about 1 minute.

Scatter in enoki and coriander leaves. Stir around briefly and sprinkle in sesame oil. Return seared steak strips into the pan and stir once or twice.

Dish up immediately and serve with rice.

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