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<blockquote data-quote="moreluck" data-source="post: 111329" data-attributes="member: 1246">Beef &amp; Pepper Stir Fry<ul>
<li data-xf-list-type="ul">Sauce</li>
<li data-xf-list-type="ul">4 tablespoons soy sauce</li>
<li data-xf-list-type="ul">1/4 teaspoon toasted sesame oil (also known as dark sesame oil)</li>
<li data-xf-list-type="ul">2 teaspoons sugar</li>
</ul>
<ul>
<li data-xf-list-type="ul">Stir-fry</li>
<li data-xf-list-type="ul">2 tablespoons vegetable oil</li>
<li data-xf-list-type="ul">8 scallions, trimmed and cut into 1-inch pieces (reserve 1 heaping tablespoon thinly sliced dark green parts for garnish)</li>
<li data-xf-list-type="ul">1 1/2 tablespoons thinly sliced garlic (about 3 cloves)</li>
<li data-xf-list-type="ul">1 tablespoon minced ginger (about a 1-inch piece)</li>
<li data-xf-list-type="ul">1 to 2 fresh chilies, like jalapenos or Thai chilies, to taste, seeded and minced (optional)</li>
<li data-xf-list-type="ul">1 red bell pepper, thinly sliced</li>
<li data-xf-list-type="ul">1 pound beef top round or London broil, sliced very thin (see note)</li>
</ul>Directions:Combine the sauce ingredients in a small bowl and stir well. Set the bowl aside.Heat a large skillet or wok over high heat for 2 minutes. Add the vegetable oil and heat for 1 minute. Add the scallions, garlic, ginger and (if using) chilies to the pan, and cook, stirring often, for 1 minute. Add the red bell pepper; cook, stirring often, for 1 minute. Add the beef; cook, stirring occasionally, for 1 minute.Pour the sauce over the stir-fry and mix well. Cook for 1 minute or until the beef is just slightly pink in the middle. Sprinkle with the reserved dark green scallion slices to serve.Note: Chilling the beef for 20 to 25 minutes in the freezer before slicing helps you achieve very thin slices.</blockquote>

[QUOTE="moreluck, post: 111329, member: 1246"] Beef & Pepper Stir Fry [LIST] [*]Sauce [*]4 tablespoons soy sauce [*]1/4 teaspoon toasted sesame oil (also known as dark sesame oil) [*]2 teaspoons sugar[/LIST][LIST] [*]Stir-fry [*]2 tablespoons vegetable oil [*]8 scallions, trimmed and cut into 1-inch pieces (reserve 1 heaping tablespoon thinly sliced dark green parts for garnish) [*]1 1/2 tablespoons thinly sliced garlic (about 3 cloves) [*]1 tablespoon minced ginger (about a 1-inch piece) [*]1 to 2 fresh chilies, like jalapenos or Thai chilies, to taste, seeded and minced (optional) [*]1 red bell pepper, thinly sliced [*]1 pound beef top round or London broil, sliced very thin (see note)[/LIST]Directions: Combine the sauce ingredients in a small bowl and stir well. Set the bowl aside. Heat a large skillet or wok over high heat for 2 minutes. Add the vegetable oil and heat for 1 minute. Add the scallions, garlic, ginger and (if using) chilies to the pan, and cook, stirring often, for 1 minute. Add the red bell pepper; cook, stirring often, for 1 minute. Add the beef; cook, stirring occasionally, for 1 minute. Pour the sauce over the stir-fry and mix well. Cook for 1 minute or until the beef is just slightly pink in the middle. Sprinkle with the reserved dark green scallion slices to serve. Note: Chilling the beef for 20 to 25 minutes in the freezer before slicing helps you achieve very thin slices. [/QUOTE]

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