Beef With Mushroom And Bell Pepper Stir Fry

Ingredients

• 1 lb Tri‑Tip Beef (thinly sliced across the grain)
• 2 Tbsp Soy Sauce (regular light soy sauce)
• 1 Tbsp Dark Soy Sauce (adds color and depth)
• 2 Tbsp Water (for the beef marinade)
• 1 tsp Granulated Sugar (balances the soy)
• 1/4 tsp Baking Soda (tenderizes the beef)
• 2 Tbsp Cornstarch (1 Tbsp for coating beef, 1 Tbsp for slurry)
• 1/4 tsp White Pepper Powder (mild heat)
• 2 Tbsp Cooking Oil (high‑smoke‑point oil such as canola or vegetable)
• 1 tsp Sesame Oil (adds nutty aroma, use sparingly)
• 1 Bell Pepper (red, cut into bite‑size triangles)
• 8 oz Mushrooms (sliced; button or cremini work well)
• 3 cloves Garlic (minced)
• 3 slices Ginger (thin slices, about 1 tbsp total)
• 4 Green Onions (separate stems and leafy parts)
• to taste Salt (enhances flavor)
• 2 Tbsp Rice Wine (adds steam; can substitute water)
• 1 tsp Additional Sugar for seasoning (sprinkled on vegetables while stir‑frying)

Instructions

1. Prepare Aromatics

   Mince the three garlic cloves and slice the ginger into three thin pieces. Cut the green onions into 2‑inch sections, keeping stems separate from leafy tops.

   Time: PT3M

2. Slice Vegetables

   Slice the mushrooms and cut the bell pepper into bite‑size triangles or diamonds for a pretty presentation.

   Time: PT4M

3. Slice Beef Across the Grain

   Trim any excess fat from the tri‑tip, then slice it thinly across the muscle fiber into 1/4‑inch strips.

   Time: PT3M

4. Marinate Beef

   In a mixing bowl combine soy sauce, dark soy sauce, water, sugar, baking soda, 1 Tbsp cornstarch, and white pepper. Add the beef strips and toss until the liquid is absorbed. Finally drizzle cooking oil and sesame oil and mix again.

   Time: PT3M

5. Make Cornstarch Slurry

   In a small bowl whisk together the remaining 1 Tbsp cornstarch with 2 Tbsp cold water until smooth.

   Time: PT1M

6. Stir‑Fry Bell Pepper

   Heat the wok over medium‑high, add 1 Tbsp oil. When shimmering, sprinkle a pinch of sugar and a pinch of salt, then add the bell pepper. Stir‑fry 50‑60 seconds until bright‑colored but still crisp.

   Time: PT1M

   Temperature: medium‑high

7. Set Aside Pepper

   Transfer the pepper to a plate and set aside.

   Time: PT0M

8. Stir‑Fry Mushrooms

   Add a splash more oil if needed, then add the sliced mushrooms. Stir‑fry for 45 seconds, season with a pinch of sugar and salt, continue another 30 seconds, then splash 1 Tbsp rice wine (or water) and toss quickly before removing to a plate.

   Time: PT2M

   Temperature: medium‑high

9. Cook Beef

   Add a little more oil to the pan, then add the ginger slices. Let them sizzle briefly, then add the marinated beef in a single layer. Let it sit without moving for about 30 seconds to brown the bottom, then add the green‑onion stems and stir‑fry.

   Time: PT2M

   Temperature: medium‑high

10. Add Garlic and Wine

    Flip the beef, add the minced garlic, and stir‑mix. Splash 1 Tbsp rice wine (or omit) and let the alcohol evaporate.

    Time: PT1M

    Temperature: medium‑high

11. Season Beef

    Season the beef with a little extra soy sauce and dark soy sauce, stirring until the color is even.

    Time: PT1M

    Temperature: medium‑high

12. Thicken Sauce

    Stir the cornstarch slurry again, then pour it into the pan. Quickly stir; the mixture will boil and thicken into a glossy sauce within seconds.

    Time: PT1M

    Temperature: medium‑high

13. Combine All Ingredients

    Return the cooked mushrooms, bell pepper, and the leafy green‑onion tops to the wok. Toss everything together for 30 seconds so the sauce coats all pieces.

    Time: PT1M

    Temperature: medium‑high

14. Serve

    Transfer the stir‑fry to a serving plate and enjoy immediately over steamed rice or noodles.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

18g

Fiber

3g