- 8 ounces boneless sirloin or round steak
- 2 tablespoons + 2 teaspoons vegetable oil, divided
- ¼ teaspoon salt
- Dash white pepper
- 2 teaspoons cornstarch
- 1 red bell pepper
- 1 jalapeno pepper
- ½ teaspoon finely chopped fresh ginger
- 1 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- ¼ cup roasted peanuts
- Trim the fat from the beefsteak and cut the beef with the grain into 2-inch pieces. Slice across the grain into ¼-inch slices. Stack the slices and cut into thin strips. In a medium bowl, toss the beef with 2 teaspoons vegetable oil, the salt, white pepper, and cornstarch. Cover and refrigerate for 30 minutes.
- Core, seed, and cut the red bell pepper into thin strips. Cut the jalapeno pepper in half lengthwise, remove the seeds and membrane, and cut into very thin strips.
- Heat a nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil, the beef, ginger, and garlic and stir-fry for 1 minute. Add the red bell pepper and the jalapeno pepper and stir-fry for 1 minute. Add the hoisin sauce and stir over high heat for 30 seconds. Add the peanuts and mix well.