Shredded Beef with Jalapeno Chile

Makes 2
Prep 15 m
Chill 30 m
Cook 3 m



  1. 1 of 3 Trim the fat from the beefsteak and cut the beef with the grain into 2-inch-wide pieces. Slice across the grain into 14-inch-thick slices. Stack the slices and cut into thin strips. Toss the beef with 2 teaspoons vegetable oil, salt, white pepper and cornstarch in a medium-size bowl. Cover and refrigerate for 30 minutes.
  2. 2 of 3 Core, seed and cut the red pepper into thin strips. Cut the jalapeno chile in half lengthwise; remove the seeds and membrane; cut into very thin strips.
  3. 3 of 3 Heat a heavy nonstick skillet or wok over high heat. Add the remaining tablespoon oil and heat. Add beef, ginger and garlic and stir-fry for 1 minute. Add the red pepper and the jalapeno and stir-fry for 1 minute. Add hoisin sauce and stir over high heat for 30 seconds. Add peanuts; mix well. Makes 2 servings.
Nutrition Information for Shredded Beef with Jalapeno Chile
Servings Per Recipe: 2
Per Serving:
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Printed from 08/17/2019