Polynesian Beef & Peppers

This Polynesian-style beef stir-fry moves fast. Thin-sliced steak gets seared, then sits in a quick soy sauce, sherry, and sugar marinade right in the hot pan. Onion and green pepper chunks go in next, followed by fresh sliced tomatoes that soften into the sauce without turning to mush.

Slicing the meat thin is what makes this work as a quick dinner. One inch wide by an eighth of an inch thick means the beef cooks through in seconds and soaks up the marinade rapidly during the 10-minute rest in the pan. Partially freezing the steak for 20 minutes before slicing makes thin cuts much easier.

The tomatoes go in last and cook for only three minutes. They should hold their shape and add a burst of fresh, juicy acidity to cut through the salty-sweet sauce.

Kitchen Tips

• Use round, sirloin, or flank steak. All three slice thin easily and stay tender in a fast cook. Cheaper cuts work but may need a few extra minutes.
• Get the pan screaming hot before adding the beef. A hot sear means flavor. A lukewarm pan means gray, steamed meat.
• Don’t stir the meat constantly. Let it sit and brown before flipping.

Variations

• Add a can of pineapple chunks with the tomatoes for a more traditionally Polynesian sweet-and-savory profile.
• Serve over steamed rice or toss with lo mein noodles.
• Swap sherry for mirin for a Japanese-leaning version with a milder sweetness.