Spicy Bell Pepper Beef Skillet Recipes

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SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 11

2 tablespoons cornstarch, divided
4 tablespoons dry sherry or beef broth, divided
4 tablespoons soy sauce, divided
1 garlic clove, minced
1/2 to 1 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, thinly sliced
1/2 cup cold water
3 tablespoons canola oil, divided
1 green pepper, sliced
1 sweet red pepper, sliced
Cooked rice or chow mein noodles

Steps:

  • In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.

Nutrition Facts :

BEEF & PEPPER SKILLET



Beef & Pepper Skillet image

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy-and downright good!-for my family as possible. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 cups instant brown rice
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 807mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

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

SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Provided by Grace Young

Categories     Wine     Wok     Beef     Garlic     Ginger     Vegetable     Stir-Fry     Quick & Easy     Steak     Bell Pepper     Spring     Soy Sauce     Gourmet

Yield Makes 2 main-course servings

Number Of Ingredients 17

1 (1/2-lb) piece flank steak, well trimmed
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon finely grated peeled garlic (use a rasp grater)
1 teaspoon finely grated fresh ginger (use a rasp grater)
1/2 teaspoon salt
1/4 teaspoon sugar
5 teaspoons vegetable oil
1 tablespoon ketchup
1 tablespoon hoisin sauce
2 to 3 teaspoons chile garlic sauce, such as Vietnamese Tuong Ot Toi
1 large red bell pepper, cut lengthwise into 1/4-inch-wide strips (1 1/2 cups)
2 scallions, halved lengthwise and cut into 1-inch pieces (1/2 cup)
Accompaniment: steamed white rice
Special Equipment
a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
  • Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

SOUTHWEST SKILLET WITH BEEF AND BELL PEPPERS



Southwest Skillet with Beef and Bell Peppers image

Find a creamy, cheesy Southwest skillet right here. Our 25-minute Southwest Skillet with Beef and Bell Peppers includes flavorful green chiles.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 6

1 lb. extra-lean ground beef
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 each large green and yellow pepper, cut lengthwise into thin strips, then crosswise in half
2 cups instant white rice, uncooked
1-1/2 cups KRAFT Mozzarella & Cheddar Cheese Deliciously Paired for Mac 'n Cheese

Steps:

  • Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
  • Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
  • Heat broiler. Top rice mixture with cheese; broil, 6 inches from heat, 2 to 3 min. or until melted.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

ASIAN GROUND BEEF AND PEPPER SAUTE



Asian Ground Beef and Pepper Saute image

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  • Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  • Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g

PEPPER BEEF



Pepper Beef image

This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.

Provided by Nimz_

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon soy sauce
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes (feel free to use more)
1 lb tenderloin or 1 lb rib eye steak
2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small red onion, but into thin strips
1/4 cup stir-fry sauce
2 tablespoons rice wine or 2 tablespoons dry white wine
1/4 cup coarsely chopped fresh parsley
hot cooked white rice (optional) or Chinese egg noodles (optional)

Steps:

  • Combine soy sauce, garlic and pepper flakes in medium bowl.
  • Cut beef lengthwise in half, then crosswise into thin slices.
  • Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
  • Heat wok or large skillet over medium-high heat.
  • Add 1 tablespoon oil and heat until hot.
  • Add half of beef mixture.
  • Stir-fry until beef is barely pink in center.
  • Remove.
  • Repeat with remaining beef mixture.
  • Remove and set aside.
  • Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
  • Reduce heat to medium.
  • Stir-fry 6-7 minutes until vegetables are crisp-tender.
  • Add stir-fry sauce and wine.
  • Stir-fry 2 minutes or until heated through.
  • Return beef along with any accumulated juices to wok and heat through.
  • Sprinkle with parsley and serve over rice, if desired.

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Top Asked Questions

How to cook steak in a pan with bell peppers?
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.
What is the best way to cook beef and pepper stir fry?
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! Add all the marinade ingredients to the beef in a bowl, mix well and set aside for 30 minutes at room temperature.
How do you cook peppers and onions in a skillet?
In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften. Turn down the heat to low and add the garlic, salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
How long does it take to cook ground beef and peppers?
Ground beef, bell peppers, tomatoes, rice and cheese, a simple meal that can be served right out of the skillet, in less than 40 minutes! Step 1. Add the ground beef, onion, and bell peppers to a skillet over medium-high heat on the stove.

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