Vinaigrette or Dipping Sauce:
Cook the Beef:
Heat up 2 tbsp of oil in a wok and once the oil begins to smoke, add half of the beef and spread them out in one layer. Allow the beef to sear for at least 1 minute before “shaking” to sear the opposite side. Cook in batches, if necessary.
While searing the beef, check the side of the beef not to get burned (the marinade has sugar added, so make sure the beef won’t easily get burned.) Continue to shake the beef for a minute or until the color turns a nice brown or medium rare. Set aside.
Clean the wok and add some oil until it gets smoky, add the remaining part of the beef. Do the same process until the beef turns brown.
Add the remaining half onions and the bell peppers and continue to shake until the vegetables (bell peppers + onions) are half cooked.
Transfer the beef into a bed of shredded cabbage or (whatever greens you like). Drizzle with 3 tbsp vinaigrette (this is optional). Top with pickled red onion (optional).
Or you can use the vinaigrette as a dipping sauce as I did. Serve immediately with white or brown rice or salad.
Calories: 569kcal | Carbohydrates: 45g | Protein: 5g | Fat: 43g | Saturated Fat: 4g | Sodium: 2434mg | Potassium: 761mg | Fiber: 6g | Sugar: 27g | Vitamin A: 10096IU | Vitamin C: 185mg | Calcium: 63mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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