pound boneless beef top sirloin steak, tenderloin or rib eye steaks
2
tablespoons peanut or vegetable oil, divided
1
small red bell pepper, cut into thin strips
1
small yellow or green bell pepper, cut into thin strips
1
small onion, cut into thin strips
1/4
cup stir-fry sauce
2
tablespoons rice wine or dry white wine
1/4
cup coarsely chopped fresh cilantro
Hot cooked white rice or Chinese egg noodles (optional)
1. Combine soy sauce, garlic and pepper flakes in medium bowl. Cut beef lengthwise in half, then crosswise into thin slices. Toss beef with soy sauce mixture.
2. Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef mixture; stir-fry until beef is barely pink in center. Remove. Repeat with remaining beef mixture; remove and set aside.
3. Heat remaining 1 tablespoon oil in wok; add bell peppers and onion. Reduce heat to medium. Stir-fry 6 to 7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine; stir-fry 2 minutes or until heated through.
4. Return beef along with any accumulated juices to wok; heat through. Sprinkle with cilantro. Serve over rice, if desired.
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