Stir-Fried Beef with Bell Peppers and Basil

Dinner is ready in a flash with this colorful stir-fry, which combines thinly sliced flank steak with bell peppers and fresh basil. Because everything cooks quickly, be sure to have all the ingredients prepped and ready to go before you turn on the stove. Serve over steamed rice.

Stir-Fried Beef with Bell Peppers and Basil

7 Tbs. soy sauce

2 Tbs. Asian fish sauce

2 tsp. oyster sauce

2 tsp. sugar

2 Tbs. vegetable oil

1 lb. (500 g) flank steak, thinly sliced across the grain

1 red bell pepper, seeded and thinly sliced

1 yellow onion, thinly sliced

4 garlic cloves, minced

1 Tbs. peeled and grated fresh ginger

Juice of 1/2 lime

Fresh basil leaves for garnish

In a small bowl, stir together the soy sauce, fish sauce, oyster sauce and sugar. Set aside.

In a wok over medium-high heat, warm the oil. Add the steak and cook, stirring frequently, until cooked through, 1 to 2 minutes. Transfer the steak to a platter. Add the bell pepper and onion to the wok and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the garlic and ginger and stir-fry for 1 minute more.

Return the steak to the wok. Add the lime juice and half of the soy sauce mixture and toss until warmed through. Garnish with basil and serve with the remaining sauce alongside. Serves 4.

Williams-Sonoma Test Kitchen

Wine Pairing   This dish pairs well with wines like the Calcu Cabernet Franc, Colchagua Valley from our Wine Club.