- 1 lb trimmed beef sirloin, cut into 1 inch pieces
- 3 tbsp granulated sugar, divided
- 3 tbsp canola oil, divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp light soy sauce (I use Bragg’s Liquid Aminos for my soy sauce!)
- 2 tbsp mirin or dry white vermouth
- 1 tbsp oyster sauce (Can substitute hoisen sauce or leave this out)
- 1/2 small red onion, cut into 1 inch pieces (about 1/2 cup
- 1 green pepper, cut into 1 inch pieces
- 1 tbsp unsalted butter
- Combine beef with 1 tbsp sugar, 1 tbsp oil, salt and pepper in a bowl; set aside.
- Stir remaining 2 tbsp sugar with soy sauce, mirin and oyster sauce; set aside.
- Heat a wok or large skillet on high. Add remaining 2 tbsp oil and swirl gently to coat. Heat until smoking.
- Add beef in a single layer and sear, turning, until browned, about 1 to 2 min.
- Add red onion and green pepper and stir-fry for 1 to 2 min longer or until beef and peppers are just cooked.
- Add reserved soy-sauce mixture and simmer for 30 sec. or until slightly thickened. Add butter, stir until melted and serve.
Often overlooked in favour of the sweeter varieties, the fresh flavour of green peppers are the perfect foil for the richness of the beef in this dish. Try serving it over steamed rice.
Mirin is a sweet Japanese rice wine with a very low alcohol content. You can find it in the Asian section of large supermarkets.