Cantonese Grilled Beef and Peppers

Cantonese cuisine is what

Americans typically know as “Chinese” food—whether it’s take-out or fine

dining. That’s simply because of the large number of immigrants who arrived in

the United States from the Guangdong region of China on the South China Sea.

Its vast trading port makes seafood a staple in Cantonese cooking, but there’s

so much more.

Beef, pork, and poultry are

plentiful as well, and so are sauces. Rich,

lush, typically very dark sauces adorn meats, vegetables, and grains in

countless dishes. Soy, oyster, hoisin, black bean, and plum sauces are four of

the most prevalent—and most tasty. That’s where this recipe comes in.

A simple stir-fry of tender

beef and bell peppers, along with spicy chiles, are tossed in a blend of soy, black

bean, and oyster sauces that adds flavor depth without overpowering the meat

and vegetables. (For more about black bean sauce, see Shrimp and Broccoli with Black Bean Sauce.)

A couple tips: Look for “oyster sauce” on the

label—not “oyster flavored sauce.”

Makes a big difference. And have all your ingredients ready to go—once you’re

ready to cook, this dish goes fast!

A note about side dishes: Rice, of course, is a staple in Chinese

cuisine, and so are simple cooked greens—with an emphasis on simple. Garlic, oil, a little broth, and

a bunch of greens. Done in five minutes, and absolutely delicious. Good for you

too! Recipe below.

• 1 lb flank steak, cut across
• the grain into thin, 2-inch strips
• 1 tbsp soy sauce
• 2 tsp peanut oil, plus more
• for brushing pan
• 2 tsp black bean sauce
• 2 tsp sugar
• Flank SteakBeef Ready for MarinadeFor the Sauce and Peppers
• 2 tbsp soy sauce
• 2 tbsp black bean sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp white sugar
• 2 tsp cornstarch
• 1/4 cup chicken broth
• 2 tbsp peanut oil, divided
• 2 garlic cloves, thinly
• sliced
• 1-inch piece of ginger,
• peeled, halved lengthwise, then cut crosswise into thin slices
• 6-8 Thai chiles, thinly
• sliced
• 1 medium green bell pepper,
• cut into 1-inch squares
• 1 medium red bell pepper, cut
• into 1-inch squares
• 1 medium yellow bell pepper,
• cut into 1-inch squares
• 3 scallions, chopped
• steamed white rice and
• stir-fried greens (recipe below), for serving
• Sauce IngredientsPeppers, Chiles, and Scallions Vegetables Ready to Cook

Preparation

Place the

beef strips in a heavy, sealable plastic bag.

Combine the

soy sauce, 2 teaspoons peanut oil, black bean sauce, and sugar in a small bowl,

stirring well to dissolve the sugar.

Pour the

marinade into the bag with the beef, seal, and toss several times to coat.

Refrigerate at least 2 hours and up to 8.

Beef in Marinade Heat a

grill pan over high heat and brush with peanut oil. Remove the beef from the marinade and grill, turning or stirring occasionally, until browned and just cooked

through, about 5 minutes. Remove to a bowl.

Beef Beginning to GrillGrilled Beef

For the Sauce and Peppers

Combine the

soy sauce, black bean sauce, oyster sauce, vinegar, and sugar in a bowl. Set

aside.

Combine the

cornstarch and chicken broth in a bowl, stirring well to dissolve the

cornstarch. Set aside.

Heat a wok

over medium heat and add 1 tablespoon of peanut oil, swirling to coat. Add the

garlic and ginger and stir-fry 30 seconds.

Garlic and Ginger in Oil Add the soy

sauce mixture and cook 1 minute.

Re-stir the

cornstarch-broth mixture and add the to the wok. Stir until the sauce has

thickened, 30-45 seconds.

Remove the

sauce to a bowl and wipe out the wok.

Sauce Mixture AddedBroth-Corn Starch Mixture Added Cantonese Stir-Fry Sauce Re-heat the

wok over medium-high heat and add the remaining 1 tablespoon of peanut oil. Add

the chiles, all bell peppers, and scallions and stir-fry until crisp-tender, 4 minutes.

Add the

grilled beef to the wok and stir-fry 2 minutes.

Return the

sauce to the wok and stir well to incorporate. Cook until hot throughout, 1

minute.

Pepper Mixture Beginning to Cook Beef Returned to the Wok Sauce Stirred In

To serve,

divide the beef and pepper mixture on the side of 4 plates. Spoon sautéed

greens (recipe below) on the other side and divide steamed rice in the middle.

Serve hot.

Chop 3 stalks of baby bok choy (including

leaves). Remove thick stems from 1 bunch of turnip greens and chop the leaves. Chop

1 large garlic clove. Heat a wok over medium heat and add 1 tablespoon of

peanut oil. Add the garlic and stir-fry 30 seconds. Add the bok choy and

stir-fry 2 minutes. Add the turnip greens and 2 tablespoons of chicken broth.

Cook until wilted, 1-2 minutes.

Bok Choy Beginning to CookGreens Beginning to Cook Cooked Greens Cooked Greens and Baby Bok Choy