Beef And Pepper Stir Fry Recipes

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SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BEEF AND PEPPER STIR-FRY



Beef and Pepper Stir-fry image

Beef and pepper stir-fry, seared over super high heat, is an easy, delicious weeknight dish. Add this beef and pepper stir fry to your weeknight rotation!

Provided by Bill

Categories     Beef

Time 45m

Number Of Ingredients 17

12 ounces flank steak ((sliced into thin strips))
¼ teaspoon baking soda ((optional tenderizer))
2 teaspoons soy sauce
½ teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon vegetable oil
2 tablespoons oil
3 cloves garlic ((sliced))
8 long hot green peppers ((de-seeded and julienned into 3-inch/8cm strips))
1 long hot red pepper ((de-seeded and julienned into 3-inch/8cm strips))
1 tablespoon Shaoxing wine
½ teaspoon salt
½ teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/8 teaspoon white pepper
¼ cup chicken stock ((optional))

Steps:

  • Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
  • When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
  • Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
  • Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
  • If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.

Nutrition Facts : Calories 249 kcal, Carbohydrate 11 g, Protein 20 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 930 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FIVE SPICE BEEF AND PEPPER STIR-FRY



Five Spice Beef and Pepper Stir-Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

Steps:

  • Boil water for rice and prepare to package directions.
  • Place beef broth in a small pot over low heat to warm the liquid.
  • Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

BEEF AND GREEN PEPPER STIR-FRY



Beef and Green Pepper Stir-Fry image

Provided by Susan Bishop-Sauter

Categories     Beef     Pepper     Stir-Fry     Quick & Easy     Summer     Bon Appétit     Massachusetts

Yield Serves 2 to 4

Number Of Ingredients 12

2 1/2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon oriental sesame oil
3 teaspoons cornstarch
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound flank, or skirt steak, cut into thin strips
1/4 cup canned beef broth
6 tablespoons vegetable oil
1 8-ounce can sliced water chestnuts, drained
1 small green bell pepper, thinly sliced
Freshly cooked rice

Steps:

  • Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
  • Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.

BLACK PEPPER BEEF AND CABBAGE STIR FRY



Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

  • Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
  • Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

PEKING BEEF AND PEPPER STIR-FRY



Peking Beef and Pepper Stir-fry image

Make and share this Peking Beef and Pepper Stir-fry recipe from Food.com.

Provided by Mrs.Habu

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces rump steak or 12 ounces sirloin steaks, sliced into strips
2 tablespoons soy sauce
2 tablespoons medium sherry
1 tablespoon cornflour
1 teaspoon brown sugar
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 clove garlic, finely chopped
1 tablespoon grated fresh gingerroot
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
4 ounces sugar snap peas
4 spring onions, cut into 2 inch lengths
4 tablespoons water

Steps:

  • In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
  • Cover and leave for 30 minutes to marinate.
  • Heat sunflower and sesame oils in a preheated wok.
  • Add garlic and ginger root.
  • Stir-fry for 30 seconds.
  • Add the peppers, sugar snap peas and spring onions.
  • Stir-fry for 3 minutes.
  • Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
  • Pour in the water and stir till the sauce has thickened slightly.
  • Serve immediately.

Nutrition Facts : Calories 284.1, Fat 17.5, SaturatedFat 5.1, Cholesterol 63.9, Sodium 553.9, Carbohydrate 11.6, Fiber 2.6, Sugar 3.4, Protein 20.4

BEEF AND GREEN PEPPER STIR-FRY



Beef and Green Pepper Stir-Fry image

To make a good stir-fry sometimes requires a secret ingredient. In this dish "Beef & Green Pepper Stir-Fry" I like to marinade beef with "Chinese BBQ sauce". Please give it a try. You'll find it irresistible!!

Provided by RuPei

Categories     Meat

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 8

3/4 lb boneless beef top loin steak, sliced
1/3 cup chinese barbecue sauce
1 tablespoon soy sauce
1 teaspoon baking soda
1 tablespoon sesame seed oil
5 tablespoons grapeseed oil
2 large green peppers, seeded and cut into cubes (or sliced)
1 teaspoon salt (to taste)

Steps:

  • Marinade beef with Chinese BBQ sauce, soy sauce, baking soda and sesame seed oil in refrigerator for at least 1 hour. Make sure to mix the ingredients well.
  • In a wok, heat grape seed oil a little over medium. Stir fry green peppers until soft, about 5 minutes. Drain and set aside.
  • Use the same wok and remaining oil to stir fry beef until brown. Add some more oil if necessary.
  • Quickly stir in green peppers and salt. Combine well. Serve hot.

Nutrition Facts : Calories 230.7, Fat 20.6, SaturatedFat 2.2, Sodium 1326.1, Carbohydrate 11.6, Fiber 1.6, Sugar 7.5, Protein 1.2

BLACK PEPPER BEEF AND CABBAGE STIR-FRY



Black Pepper Beef and Cabbage Stir-Fry image

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don't be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Provided by Sue Li

Categories     dinner, quick, weeknight, steaks and chops, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 teaspoons light brown sugar
1 teaspoon cornstarch
Kosher salt
3/4 pound sirloin steak, thinly sliced crosswise
3 tablespoons sunflower oil or other neutral oil
2 tablespoons soy sauce
1/2 head small green cabbage (about 8 ounces), thinly sliced
1 tablespoon sherry vinegar
1 tablespoon toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving

Steps:

  • Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
  • Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
  • Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
  • Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Steps:

  • Slice the steak into 1/2-inch thick slices across the grain.
  • Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  • Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

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