Ingredients
- beef ribeye steak, sliced thinly across the grain on a bias6 oz
- salt
- black pepper, freshly ground
- soy sauce2 tbsp
- peanut oil1 tbsp
- bell pepper, red and green, each; julienned1/2 piece
- ginger, minced1 tbsp
- garlic, minced1 tbsp
- thai bird chili, finely minced1 piece
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Season beef liberally with salt and black pepper. Set aside.
Preheat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm.
Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges.
Add steak and heat through. Serve warm with soy sauce on the side.
Broad classification · inferred Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：ginger, minced、thai bird chili, finely minced）
