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BELL PEPPERS AND BEEF INSPIRED BY COWBOY BEBOP
1,905,073 views Choose from three variations of Bell Peppers and Beef inspired by Cowboy Bebop, or treat yourself to all three for the ultimate Cowboy Bebop-inspired feast.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Mushroom Stir Fry
3 bell peppers, thinly sliced
8 oz mushrooms, sliced
3 tbsp oyster sauce
½ tbsp cornstarch
2 tsp Shaoxing rice wine
1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp sugar
salt to taste
For the Beef Stir Fry
3 bell peppers, thinly sliced
½ lb flank steak, thinly sliced
2 cloves of garlic, minced
3 tbsp oyster sauce
½ tbsp cornstarch
2 tsp Shaoxing cooking wine
1 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sugar
1 tsp salt
For the Chun Jiao Rou
½ lb flank steak, thinly sliced
2 Longhorn peppers, thinly sliced on a diagonal
1 tsp salt
½ tsp white pepper
chicken bouillon powder
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp Shaoxing cooking wine
1 egg white
1 tbsp cornstarch
¼ cup vegetable oil
2 cloves garlic, sliced
1 tbsp sesame seeds
2 cornstarch slurry (1 tbsp cornstarch + tbsp chicken stock)
salt to taste
TOOLS
Cutting board
8 Babish High Carbon Chef Kitchen knife
Babish mixing bowls
12 Babish frying pan or Babish wok
Induction burner (optional)
Babish Tongs or spatula
Babish Measuring spoons
1.5 qt Babish saucepan
7 1/2" Babish High Carbon cleaver (optional)
DIRECTIONS
1.
For the Stir Fry Sauce
1.
In a small bowl, combine oyster sauce, cornstarch, Shaoxing rice wine, and soy sauce. Set aside.
3 tbsp oyster sauce
½ tbsp cornstarch
2 tsp Shaoxing rice wine
1 tbsp soy sauce
2.
For the Mushroom Stir Fry
1.
Slice the bell peppers and mushrooms into thin strips.
8 oz mushrooms, sliced
3 bell peppers, thinly sliced
2.
Mince the garlic cloves.
2 cloves garlic, minced
3.
Heat vegetable oil in a wok or large frying pan over medium high heat.
2 tbsp vegetable oil
4.
Once the oil is smoking, add the mushrooms and a pinch of salt. Stir-fry until the mushrooms are browned.
8 oz mushrooms, sliced
5.
Add sesame oil, stir, and then remove the mushrooms from the pan.
1 tbsp sesame oil
6.
In the same pan, reset with the remaining 1 tbsp vegetable oil, followed by the bell peppers. Stir-fry until softened.
2 tsp Shaoxing rice wine
3 bell peppers, thinly sliced
7.
Add the minced garlic and the remaining 1/2 tbsp sesame oil, stir for a few seconds, then return the mushrooms to the pan. Be careful not to burn the garlic.
2 cloves garlic, minced
1 tbsp sesame oil
8.
Sprinkle with sugar and pour in the prepared stir-fry sauce. Cook until everything is well-coated and heated through.
1 tsp sugar
9.
Serve hot.
salt to taste
10.
For the Stir Fry Sauce
1.
In a small bowl, combine oyster sauce, cornstarch, Shaoxing rice wine, and 1 tbsp soy sauce. Set aside.
3 tbsp oyster sauce
½ tbsp cornstarch
2 tsp Shaoxing cooking wine
1 tbsp soy sauce
2.
For the Beef Stir Fry
1.
Slice the bell peppers and flank steak into thin strips.
3 bell peppers, thinly sliced
½ lb flank steak, thinly sliced
2.
Mince the garlic cloves.
2 cloves of garlic, minced
3.
Heat vegetable oil in a wok or large frying pan over medium high heat.
2 tbsp vegetable oil
4.
Add the sliced beef and stir-fry getting the steam out until the beef is just cooked.
½ lb flank steak, thinly sliced
5.
Remove the beef and set aside.
6.
In the same pan, reset with the remaining 1 tbsp vegetable oil, followed by the bell peppers. Stir-fry until lightly colored and brown.
2 tbsp vegetable oil
3 bell peppers, thinly sliced
7.
Add the minced garlic and stir briefly.
2 cloves of garlic, minced
8.
Return the beef to the pan, add sugar, and pour in the prepared stir fry sauce. Cook until everything is well-coated and heated through.
½ lb flank steak, thinly sliced
1 tsp sugar
9.
Salt to taste. Serve hot.
10.
For the Chun Jiao Rou Tiao
1.
Slice the flank steak into very thin strips.
½ flank steak, thinly sliced
2.
Slice the Longhorn peppers on a diagonal into very thin strips.
2 Longhorn peppers, thinly sliced on a diagonal
3.
Slice garlic cloves.
2 cloves garlic, sliced
4.
In a small mixing bowl, combine 1 tbsp cornstarch with 1 tbsp chicken stock to make cornstarch slurry. Set aside.
2 cornstarch slurry (1 tbsp cornstarch + tbsp chicken stock)
5.
In a large mixing bowl, season the beef strips with salt, white pepper, and chicken bouillon powder.
½ flank steak, thinly sliced
1 tsp salt
½ tsp white pepper
chicken bouillon powder
6.
Add soy sauce, sesame oil, Shaoxing cooking wine, egg white, and cornstarch to the beef mixture. Mix vigorously with chopsticks until the beef is well-coated and the mixture is aerated.
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp Shaoxing cooking wine
1 egg white
1 tbsp cornstarch
7.
Heat vegetable oil in the wok over high heat until smoking.
¼ cup vegetable oil
8.
Add the Longhorn peppers and stir-fry briefly until fragrant. Remove and set aside.
2 Longhorn peppers, thinly sliced on a diagonal
9.
Reset the pan with more vegetable oil and carefully add the beef strips, shallow frying until they form a crust. Remove and drain.
¼ cup vegetable oil
½ flank steak, thinly sliced
10.
Reuse flavored oil to fry garlic slices.
2 cloves garlic, sliced
11.
Return the beef and peppers to the pan, stirring everything together.
½ flank steak, thinly sliced
2 Longhorn peppers, thinly sliced on a diagonal
12.
Sprinkle with sesame seeds and pour in the cornstarch slurry, stirring quickly to form a sauce.
1 tbsp sesame seeds
2 cornstarch slurry (1 tbsp cornstarch + tbsp chicken stock)
13.
Finish with a drizzle of sesame oil and serve hot.
1 tbsp sesame oil
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