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Seriously Simple: Try this quick, colorful stir-fry for a weeknight dinner

By Diane Rossen Worthington, Tribune Content Agency on

1 medium yellow pepper, seeded and thinly sliced

1 medium red pepper, seeded and thinly sliced

2 tablespoons balsamic vinegar

1 teaspoon sugar

1/2 cup beef broth

2 scallions, green part, sliced on the diagonal for garnish

1. In a small bowl combine sherry, soy sauce and cornstarch; mix to dissolve the cornstarch. Add the beef and marinate for 15 minutes.

 

2. In a wok over medium-high heat, add 1 tablespoon of oil, swirling around to coat the sides. When the oil is very hot but not smoking add the half of the beef strips and toss them every 15-20 seconds for 2 to 3 minutes or until brown but slightly pink inside. Spread the meat evenly around and up the sides of the wok so that the meat comes into maximum contact with the heat. Reserve the beef in a side bowl. Add another tablespoon of oil if needed and repeat with the remaining beef. Remove the beef to the side bowl.

3. Add the remaining 2 tablespoons of oil to the wok on medium-high heat. Add the onions and toss every 15 to 20 seconds for 5 to 7 minutes or until nicely softened. Spread the onions evenly around and up the sides of the wok so that the onions come into maximum contact with the heat.

4. Add the peppers and toss 2 more minutes. Add the vinegar and sugar to the onions and peppers and cook until the onions begin to caramelize, about 2 more minutes. Add the broth and bring to a boil on high heat for 2 minute. (If you want the sauce thicker add a little liquid cornstarch.)

5. Return the meat to the wok and heat through. Taste for seasoning and adjust. Transfer to a serving bowl, garnish with scallions, and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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