You have no idea how much I love my cookbooks! I’m forever cooking up something yummy and brand new, it’s exciting and fun. I always check the recipe a few days before I cook it, because I don’t want to find out too late that there are ingredients that need to be ordered from Amazon.com, or that there is something that needs to be in the fridge marinating overnight. Preparation is half the battle. This is my umptiest meal that I’m cooking from the Myers & Chang At Home cookbook, and it was surprisingly easy and fast! This recipe involves a few items that are not easily found in every day supermarkets, but I got them within 24 hours from Amazon. Easy Breezy.
What you’ll need:
- 1 pound top round sirloin or London Broil, sliced into bite size strips
- 1 large red pepper
- 1 large green pepper
- 1 large yellow pepper
- 1 cup canola oil
- 1 medium yellow onion, thinly sliced
- 1 bunch scallions, cut into thirds
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hot Sichuan bean paste
- 2 tbsp toasted sesame oil
- 1 tbsp ground black pepper
- 1 cup cilantro leaves
In a wok or large, flat bottomed skillet, hear the canola oil over high heat until it starts to smoke, about 90 seconds. Add the beef and and stir quickly until the beef starts to lose some of its red color, about 1 minute. Remove the beef and transfer to a paper towel lined plate.
Add the onions to the wok and cook, stirring continuously, for one minute. Add the scallions and the bell peppers and toss a few times to combine the vegetables. Stir for 1 minute more.
Add the beef, give the whole mixture a good stir, and remove from the heat for now.
In a medium sauce pan combine soy sauce, oyster sauce, bean paste, sesame oil and black pepper, and bring to a boil over high heat, whisking continuously.
Return the beef and vegetables to medium heat and add Rainbow sauce. Stir for 2 – 3 minutes. Top off with cilantro leaves and serve with white or brown rice.
Bon Appétit!
For more info on the Myers & Chang cookbook click here