Origins and history of Beef Strips with Green Pepper
Beef strips with green pepper are a traditional dish with roots in Asian cuisine, particularly in Chinese gastronomy. This type of preparation, which combines beef cut into thin strips with sautéed green peppers, has been adapted in various parts of the world, including Latin America, where it is fused with local ingredients and flavors.
In different Latin American countries, this dish may have various names, although the base is the same: sautéed beef with fresh vegetables. For example, in Mexico it is commonly found as "Arrachera sautéed with peppers," while in Argentina or Chile it is referred to as a "Beef sauté with peppers." These variations show how this recipe has become popular with small regional differences.
The Chinese influence in Latin America is notable, especially in areas with established Asian communities, and it is common to find interpretations of this dish on fusion restaurant menus. The use of the wok and quick stir-frying techniques help preserve the tender texture of the meat and the vibrant color of the pepper, ingredients that form a perfect balance between flavor and aesthetics.
How to prepare Beef Strips with Green Pepper
Ingredients: Skirt steak, bell peppers, garlic, peanut oil, salt, broth, light soy sauce, chili paste with soy, sherry wine, light cornstarch paste.
Steps:
Remove the membrane from the skirt steak.
If it is a thick piece of meat, cut with the grain into thin slices approximately 1/4" thick.
Cut perpendicular to the grain into thin strips approximately 2 1/2" long.
Cut and devein the bell pepper.
Blanch the pepper halves until their color turns bright green.
Submerge in cold water to stop the cooking process.
Cut the pepper into thin slices to match the cooked meat.
Peel and quarter the garlic clove.
Add to the peanut oil.
Mix the sauce ingredients.
Quick stir-fry: heat the wok as hot as possible.
Add the garlic and half of the oil.
Stir.
Remove the garlic when it browns.
Add salt to the oil.
Stir.
Add half of the skirt steak.
Remove and stir vigorously to coat with oil and prevent the meat from burning.
When the meat begins to shrink, remove to a plate.
Rinse the wok.
Reheat.
Add the remaining oil.
Stir-fry the rest of the meat.
Add the peppers, the sauce, and the other meat.
Stir vigorously for approximately 1 minute until the sauce evaporates.
Serve.
Garnish.
Distribute on the serving plate around the meat and peppers.
