Penne With Stir Fried Beef And Red Bell Pepper Recipes

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PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER



Penne with Stir-Fried Beef and Red Bell Pepper image

Categories     Beef     Garlic     Ginger     Pasta     Appetizer     Stir-Fry     Quick & Easy     Bell Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4 to 6

Number Of Ingredients 14

2 tablespoons cornstarch
1/4 cup soy sauce
1 1/2 cups beef broth
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons vegetable oil
1 pound boneless sirloin, cut into 1/4-inch strips
2 red bell peppers, cut into julienne strips
2 large garlic cloves, minced
2 tablespoons minced peeled fresh gingerroot
6 scallions, sliced thin diagonally
1 teaspoon dried hot red pepper flakes
1 pound penne (quill-shaped pasta)

Steps:

  • In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.

BEEF STEW WITH RED BELL PEPPER



Beef Stew With Red Bell Pepper image

Own creation, because I had a pepper that I wanted to use up, no almonds... and the result was marvellous!

Provided by BobtailTeddy

Categories     Stew

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

350 g of diced stewing beef
1 medium onion
1 garlic clove
1/2 red bell pepper
2 medium potatoes
1 cup white wine or 1 cup sherry wine
3 cloves
1 pinch salt
1 pinch black pepper
1 teaspoon thyme
1 teaspoon rosemary
1 bay leaf
olive oil

Steps:

  • Brown the diced beef in olive oil in the saucepan and leave aside for later.
  • Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, sauté the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently.
  • Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid). Now it's the moment (OPTIONAL) to emulsify it with a blender.
  • Add the thyme, the rosemary, the bay leaf and the cloves.
  • Add the meat and the potato (chopped chunky), cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes.
  • Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper.

Nutrition Facts : Calories 522.3, Fat 8.3, SaturatedFat 3.5, Cholesterol 112, Sodium 240.2, Carbohydrate 49, Fiber 6.7, Sugar 6.4, Protein 43.6

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

STIR-FRY PEPPERS AND ONIONS



Stir-Fry Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
2 tablespoons vegetable oil
2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste

Steps:

  • Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
  • Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
  • Add soy sauce, vinegar and pepper and cook another minute. Serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams

BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

GINGERED BEEF AND RED PEPPERS STIR FRY



Gingered Beef and Red Peppers Stir Fry image

Stir-fry is popular in Debbie Williams' Ashland, Ohio home. "My oldest son especially likes this one," she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 jar (8 ounces) whole baby corn, drained
1/4 cup julienned sweet red pepper
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
1/4 pound fresh sugar snap peas
3 cups hot cooked rice

Steps:

  • In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink. , Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 377 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

STIR-FRIED SHREDDED BEEF WITH PEPPERS



Stir-Fried Shredded Beef With Peppers image

I don't remember where the exact recipe came from. I think maybe one of the little Betty Crocker books you see at the checkout stand. I did change a couple things to suit our family's tastes. Everyone likes the flavors here and it's fairly quick to make. The longest part is cutting the meat. If the meat is partially frozen - it makes the job easier. Yield is approximate.

Provided by Chef on the coast

Categories     Peppers

Time 1h10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless beef sirloin or 1 lb round steak
1 tablespoon cornstarch
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 medium bell peppers
3 green onions
2 teaspoons cornstarch
1 teaspoon water
2 teaspoons soy sauce
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ground ginger

Steps:

  • Trim fat from beef steak.
  • Cut beef into very thin strips.
  • Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
  • Cut bell peppers into thin strips.
  • Cut green onions into 1 inch pieces.
  • Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
  • Heat skillet or wok until very hot.
  • Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
  • Add beef and ginger. Stir-fry 1 minute or until meat is browned.
  • Add bell peppers; stir-fry 1 minute.
  • Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
  • Stir in green onions.
  • Serve over hot rice.

Nutrition Facts : Calories 393.1, Fat 30.2, SaturatedFat 8.6, Cholesterol 76, Sodium 522.4, Carbohydrate 7.2, Fiber 1.4, Sugar 1.8, Protein 22.8

SAVORY BEEF AND RED PEPPER STEW



Savory Beef and Red Pepper Stew image

Simmer tender browned steak cubes, onions and bell peppers in a broth flavored with wine and steak sauce for a quick, hearty one-dish beef and red pepper meal. You'll love Savory Beef and Red Pepper Stew.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 6 servings.

Number Of Ingredients 9

1 boneless beef sirloin steak (1-1/2 lb.), cut into 1-1/2-inch cubes
1 Tbsp. flour
3 Tbsp. margarine or butter
2 cups onion wedges, 1/4 inch thick
2 cups coarsely chopped red and green peppers
1 cup A.1. Bold & Spicy Sauce
1/2 cup beef broth
1/4 cup dry red wine
4-1/2 cups hot cooked rice

Steps:

  • Toss steak with flour until evenly coated; set aside.
  • Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned.
  • Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.

Nutrition Facts : Calories 440, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

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