Shredded Beef with Jalapeno Chile

Shredded Beef with Jalapeno Chile
Servings: 2 Prep 15 mins Chill 30 mins Cook 3 mins


  • 1/2 pound boneless sirloin or round steak
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • Pinch white pepper
  • 2 teaspoons cornstarch
  • 1 sweet red pepper
  • 1 jalapeno chile
  • 1/2 teaspoon finely chopped fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons hoisin sauce
  • 1/4 cup roasted peanuts

Make It

1. Trim the fat from the beefsteak and cut the beef with the grain into 2-inch-wide pieces. Slice across the grain into 14-inch-thick slices. Stack the slices and cut into thin strips. Toss the beef with 2 teaspoons vegetable oil, salt, white pepper and cornstarch in a medium-size bowl. Cover and refrigerate for 30 minutes.

2. Core, seed and cut the red pepper into thin strips. Cut the jalapeno chile in half lengthwise; remove the seeds and membrane; cut into very thin strips.

3. Heat a heavy nonstick skillet or wok over high heat. Add the remaining tablespoon oil and heat. Add beef, ginger and garlic and stir-fry for 1 minute. Add the red pepper and the jalapeno and stir-fry for 1 minute. Add hoisin sauce and stir over high heat for 30 seconds. Add peanuts; mix well. Makes 2 servings.