The trick is to smoke the meat and not make the meat smoke

SHREDDED BEEF WITH SWEET PEPPERS

  Date: January 20, 2013
  Favorite: Stir Fry
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One of the members of the Egghead forum posted this recipe together with pictures of the version he made. I love Sichuan food and one of the things that intrigued me was the fact it was a Sichuan recipe that was not hot. The recipe was quite simple too, consisting of beef, red & green bell peppers as the main ingredients. I am so glad I made this recipe. As of this date it is my favorite beef stir-fry that I have made. So far all of the top stir-fries I have done have been chicken based. I've liked the beef stir-fries, but I've consistently liked some of the chicken ones more. This recipe ended that. Even though the ingredients were simple, the flavors were amazing. The flank steak had such a beefy flavor. It was really amazing. The sauce was not what I was expecting and it took me a few bites to come around. But soon I was loving the flavor of this as well. The recipe was everything I have come to love about stir-frying: Quick & easy to make, short list of ingredients, quick cook and great flavors.
Recipe Source:
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Webers Art of the Grill
Land of Plenty: Authentic Sichuan Recipes
Shredded Beef with Sweet Peppers - Page 234
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal