Steak and Pepper Stir-Fry
Rib-eye stir-fry with peppers, ginger, garlic and chili is a fast way to get charred beef on the table. Rib-eye carries enough fat to stay tender when sliced thin across the grain and seared hard. Peanut oil handles the high heat, and a minced Thai bird chili adds sharp, direct spice. The soy sauce goes on the side, so each person seasons their own plate.
Instructions
Season the sliced beef generously with salt and black pepper, then set it aside.
Heat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add the peanut oil and the seasoned beef.
Cook the beef, tossing often, until it is browned and slightly charred on both sides. Remove it from the pan and keep it warm.
Toss the bell peppers, ginger, garlic and chili together, then put them into the same pan. Cook, tossing often, until the vegetables are slightly browned around the edges.
Return the steak to the pan and heat it through. Serve warm, with the soy sauce on the side for dipping or drizzling.
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