Stir together the uncooked rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place the lid on the pan then reduce the heat to low and cook, without removing the lid, for 10 minutes.
Turn off the heat and let sit, still keeping that lid on, for 15 more minutes.
BEEF AND MARINADE:
Mix the soy sauce, sherry, and cornstarch together in a large bowl then add sliced beef and toss to coat, set aside and allow to marinate for 20 minutes.
SAUCE:
In a small bowl mix together the sauce ingredients (soy sauce, sherry, vinegar, water, sesame oil, garlic, ginger, crushed red pepper, black pepper) then set aside.
STIR-FRY:
Heat 2 TBSP of the peanut oil in a large wok over high heat until oil is very hot.
Spread HALF the beef out in the wok and sear, until browned on both sides, 2 to 3 minutes per side.
Transfer the seared beef to a plate and set aside then add the remaining 2 TBSP of peanut oil to the wok and sear the remaining half of the beef the same way. When that batch of beef is seared transfer it to the plate with the other beef and set aside.
Keep the wok over high heat then add the bell peppers and jalapeno to the wok and stir-fry for about 2 minutes.
Add the beef back into the wok along with the sauce and cook, stirring often, until sauce begins to thicken, about 2 more minutes.
Take the wok off the heat and sprinkle on the green onions.
Fluff the rice with a fork and serve with the stir-fry.
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