Rainbow beef is a popular Cantonese takeout meal that is first covered in a sweet and sticky sauce and then fried until crisp and delicious outside. Learn to make Rainbow beef just like you’d receive it from Chinese food restaurants.
1/2 pound flank steak, lean
1 tablespoon rice wine (or dry sherry) and add plus 1 teaspoon to it
1/2 teaspoons cornstarch
1 teaspoon soy sauce (low sodium)
2 minced fat garlic cloves
Freshly ground pepper
1 tbsp sesame seed oil
2 tsp. hoisin sauce
2 tablespoons oil (peanut, rice bran, or canola)
1 teaspoon ginger, minced
12 teaspoon crushed red pepper
8 oz. shiitake mushrooms, quartered tops and stems removed
4 different coloured bell peppers
1 teaspoon of cold water
1 pepper anaheim
salt as per taste
Start by slicing the meat against the grain into 2-inch broad pieces. Then, across the grain, cut each strip into 1/4-inch thick slices. Toss with corn-starch, 1 teaspoon rice wine or sherry, soy sauce, one chopped garlic clove, salt and pepper to taste, 1 teaspoon cold water, and sesame oil in a medium mixing bowl.
In a small bowl, combine the remaining rice wine or sherry and the hoisin sauce and put them aside for the next step of this Chinese food preparation.
Heat the wok over high heat. Swirl in 1 tablespoon of oil, then add the beef in a single layer. Allow it to sit for 1 minute in the pan until it begins to sear, then stir fry for 1 minute. Place on a platter or in a dish.
Swirl in the remaining oil, then whisk in the garlic, ginger, and red pepper flakes for no more than 10 seconds. Stir in the mushrooms and peppers, season with salt and pepper, and cook for 1 to 2 minutes.
Return the meat to the wok, along with any fluids gathered on the plate or dish, and stir-fry for another 30 seconds to a minute until the steak is cooked through.
Have a colourful meal!