Firecracker Beef

This Asian-inspired dish offers something “bright and spicy” to go with the New Year fireworks displays—or, today's Fourth of July festivities. For thinner pieces, place the beef in the freezer for 30 minutes before slicing.



1 pound flank steak, cut into 3-by-1/4-inch julienne strips
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons sugar
1 tablespoon rice wine
4 tablespoons peanut oil, divided
1 small onion, thinly sliced
3 tablespoons finely chopped fresh ginger (3-inch piece)
4 poblano chili peppers (about 4 inches long), cut into 1/4-inch pieces, or 2 jalapea+/-o peppers, minced (increase or decrease the peppers, depending on your desire for hotness)
1/4 pound fresh snow peas, trimmed of fibrous side "stringa€
1 cup broccoli florets
1 carrot, peeled and cut into 2-by-1/4-inch julienne strips
1 large red bell pepper, seeded and cut into 1/4-inch-wide julienne strips
4 tablespoons chopped fresh cilantro, divided
Steamed white rice


In a medium bowl, combine steak, cornstarch, soy sauce, sugar, and rice wine. Cover and refrigerate (up to 1 hour). In a large wok or saute pan, heat 2 tablespoons oil to high; add steak and cook, stirring often, about 3 minutes. Remove from heat.

In a separate large wok or saute pan, heat remaining 2 tablespoons oil, and cook onion and ginger, stirring often, about 2 minutes. Add peppers, and cook, stirring often, about 1 minute. Add peas and broccoli, and cook 3 to 4 minutes, stirring often. Add carrots, red pepper, and about ¼ cup water, and cook about 3 minutes, stirring often. Add steak to vegetables and toss well to coat. Stir in 3 tablespoons cilantro. Serve on a platter with steamed white rice; garnish with remaining cilantro.


Cooking & Recipes


about 4 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes

Preparation Method


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