Firecracker Beef


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.



about 4 servings

Preparation Time

30 Minutes

Total Time

30 Minutes

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