James Recipe ♯ On Luck's Hoisin Pepper Steak Stir-Fry

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.

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

Cooking Directions

1. Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.
2. 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.
3. 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.
4. Mix cornstarch with 1/2 of the stock in a small bowl.
5. 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

• calories385.2
• carbohydrateContent14.8 g
• cholesterolContent95.6 mg
• fatContent20.6 g
• fiberContent1.8 g
• proteinContent33.9 g
• saturatedFatContent6 g
• sodiumContent334.5 mg
• sugarContent7.1 g