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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
To get extra-thin pieces of steak, pop the meat in the freezer for 20 to 30 minutes to firm it up before you slice it.
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Ingredients
- 1 1/4 lb.
boneless sirloin steak (3/4 to 1 inch thick)
- 1/3 cup
hoisin sauce
- 1/3 cup
low-sodium soy sauce
- 2 Tbsp.
packed light brown sugar
- 1 Tbsp.
rice wine vinegar
- 2 Tbsp.
grated peeled fresh ginger
- 2 tsp.
Sriracha, plus more to taste
- 3
garlic cloves, grated
- 2 tsp.
cornstarch
- 4 Tbsp.
peanut or vegetable oil
- 3
red and/or yellow bell peppers, sliced 1/4 inch thick
White rice, for serving
Sliced scallions and chopped cilantro, for topping
Directions
- Step 1Thinly slice the steak against the grain and put in a large bowl.
- Step 2Mix the hoisin sauce, soy sauce, brown sugar, vinegar, ginger, Sriracha, garlic and cornstarch in a separate bowl. Add ¼ cup of the sauce to the bowl with the steak and toss. Let marinate for 5 to 10 minutes.
- Step 3Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the bell peppers and cook, stirring, until blackened in spots, about 1 minute. Spread out on a baking sheet and repeat with another 1 tablespoon oil and the remaining peppers. Add to the baking sheet. (Spreading out the peppers prevents them from steaming.)
- Step 4Add 1 tablespoon oil to the skillet. Add half of the steak in an even layer. Let cook about 20 seconds so that it starts to color, then toss and continue cooking just until the meat is no longer pink, another 30 seconds. Empty the steak onto a plate. Repeat with the remaining oil and steak.
- Step 5Return the steak and peppers to the skillet and stir in the remaining sauce. Cook, tossing, until everything is well coated, about 1 minute. Serve over rice and top with scallions and cilantro.
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