Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

Rinse, stem, and seed bell pepper; trim out and discard white veins. Cut pepper into strips about 1/4 inch wide and 2 inches long.

Step 2

Rinse beef and pat dry. Cut across the grain into 1/16- to 1/8-inch-thick slices, then cut slices into bite-size pieces.

Step 3

Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes. Pour from pan into a bowl.

Step 4

Add beef to pan and stir just until no longer pink, about 2 minutes. With a slotted spoon, transfer meat to bowl with pepper.

Step 5

To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger, and chili flakes. Boil over high heat, stirring often, until mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and bell pepper back into pan and stir until hot, about 30 seconds.

Step 6

Spoon beef stir-fry onto plates and sprinkle with cilantro.

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