This recipe takes me back to a time when I was in my early teens and I’d go to watch movies on the weekend in San Fernando (Trinidad) with my bother and our dad. There was a Chinese restaurant on Mucurapo Street where we’d usually end up as I’ve had a weakness for Chinese food for as long as I can remember and they had a delicious beef stir fry I craved (they enjoyed the food too). This beef stir fry recipe is very different from that one, but it’s just as satisfying and a good fix for my friends who are on a gluten free diet.
3/4 lb beef (thinly sliced across the grain)
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups bell peppers
3 thin slices of ginger
2 cloves of garlic diced
1 1/2 tablespoons vegetable oil
1/4 scotch bonnet pepper
1/2 teaspoon Caribbean Green Seasoning
1/4 teaspoon Caribbean browning
* Be sure to get “Caribbean Browning” that’s gluten free (read the label). It can be purchased at most west Indian type grocery stores.
Thinly slice the beef across the grain and marinate with the Caribbean Green Seasoning, salt and black pepper for about 1/2 hour in the fridge.
Prep the other ingredients so when it’s time to cook everything will be ready. Chop the bell peppers and scallion, slice the ginger and dice the garlic and scotch bonnet finely. Remember to NOT leave any seeds from the scotch bonnet and be sure to wash your hands immediately after with soap and water.
Now heat a heavy wide pan (or wok) on medium high heat and toss in the seasoned pieces of beef. Stir well to cook though quickly. It will cook for about 4-6 minutes and as it does, make a space in the center of the pan and add the diced scotch bonnet, garlic and slices of ginger.
Please add the Caribbean Browning (if you cannot source it, use 1 teaspoon soy sauce and the same amount of oyster sauce – be sure it’s gluten free if you want to maintain a gluten free recipe) and mix it well to add color to all the pieces of beef.
Add the bell peppers and scallions and cook for about 3 minutes (depends on how tender you want the peppers). taste for salt and adjust accordingly.
You’ll notice that I tried to keep this recipe as “Caribbean” as I could, but I must confess that the Chinese version with the Chinese cooking wine, Soy, Oyster Sauce and a bit of Hoisin sauce is till my fave! I also like add a bit of chopped bok choi and thinly sliced carrots when I want to stretch this beef stir fry to feed more people. If using soy be sure to keep that in mind when seasoning the beef with salt as the soy will add a salty element to the dish.