Green Pepper & Enoki Beef Strips

I was in contact with a dear friend who lives in Ireland and in one of our early emails to each other, we wrote about food. Naturally… heh. 😉 I bring food into every conversation & relationship I have. Anyway, she mentioned that she would use her fist to pound down on a slab of steak to tenderize and flatten the meat before cooking.

And I went and did the same. Not with my fist but the rolling pin. Twack!!
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I flattened the slabs until it was about 1/4 inch thick. Or thin. Perfect for a stirfry.
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Into this stirfry I decided to add Garlic, Cherry Tomatoes, Green Pepper, Enoki, Soy Sauce, Fish Sauce, Oyster Sauce, Sesame Oil, Coriander, Salt & Black Pepper.
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With the super thin slivers of steak, all it needs is a bit of salt & pepper & a good quick searing.
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Oh, all that fondNever waste the caramelized meat juices. 
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The veggies I chose only need very quick cooking as well. We don’t want soggy veggies.
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Add a splash of seasonings.
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At the very very end, toss in enoki & chopped coriander to wilt down.
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And we have a very quick 10 minute dish for dinner.
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There are a myriad of vegetable that can be easily substituted.
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We had this with some tofu miso soup & rice.
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And of course, we had leftovers for the next day. 
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I kinda like the leftovers cold, in a sandwich.

PS: I wrote the above post last week, before the tragedy that I’m sure many people are aware of. When I heard about it early Saturday morning (8th March), I was shaken. It had happened so close. My dad was supposed to fly to China in a few days (the business trip was fortunately called off). It was scary and mysterious and heart-wrenching. I pray for the families, I pray for those affected. Perhaps for some closure and some answers to surface. Remembering #MH370.


“Blessed be God, even the Father of our Lord Jesus Christ, the Father of mercies, and the God of all comfort; Who comforteth us in all our tribulation, that we may be able to comfort them which are in any trouble, by the comfort wherewith we ourselves are comforted of God.” (2 Corinthians 1:3-4)

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Green Pepper & Enoki Beef Strips
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Asian
Serves: 4
  • 2 top sirloin or chuck Steaks (about ½ inch thick), trimmed
  • 2 large clove Garlic, peeled & minced
  • ½ tsp Salt
  • ¼ tsp ground Black Pepper
  • 1 tbsp Canola Oil
  • 1 Green Bell Pepper, sliced
  • 6 Cherry Tomatoes, halved
  • 1 pack Enoki, root trimmed
  • 1 tsp Fish Sauce
  • 1 tsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • ¼ cup chopped Coriander leaves
  1. Sprinkle ½ the salt & pepper on a large sheet of cling wrap. Lay both steaks about 1 inch apart. Sprinkle the rest of salt & pepper on top. Cover loosely with the rest of the cling wrap.
  2. Flatten with a rolling pin until ¼ inch thick.
  3. Slice into ½ inch strips.
  4. Heat up a frying pan on HIGH with canola oil.
  5. Sear steak strips in 2-3 batches, about ½ min per side. Set aside.
  6. Turn heat down to MED & toss in minced garlic. Stir for 10 seconds.
  7. Add in green pepper, cherry tomatoes, fish sauce, soy sauce & oyster sauce. If it seems too dry, add a splash of water.
  8. Stirfry for about 1 minute.
  9. Scatter in enoki & coriander leaves.
  10. Stir around briefly & sprinkle in sesame oil.
  11. Return seared steak strips into the pan & stir once or twice.
  12. Dish up immediately & serve with rice.


  1. This beef dish looks simple and delicious. The green peppers is a nice touch and really makes for a great marriage with beef in general. Thanks for sharing this recipe 🙂


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