Stir Fried Shredded Beef With Green Pepper Recipes

BEEF AND PEPPER STIR-FRY

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.

STIR-FRIED SHREDDED BEEF WITH PEPPERS

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.

BEEF AND GREEN PEPPER STIR-FRY

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.

STIR-FRIED SHREDDED BEEF WITH GREEN PEPPER

Steps:

• Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/4-inch slices. Stack slices cut lengthwise into thin strips. Toss beef, 1 tablespoons cornstarch, 2 teaspoons vegetable oil, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut shallots into thin slices. Cut bell pepper into thin strips. Mix 2 teaspoons cornstarch, the sugar, water, soy sauce and sesame oil. Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add beef and gingerroot stir-fry 1 minute. Add shallots and green pepper, stir-fry 1 minute. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.4 or 5 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHREDDED BEEF WITH GREEN PEPPERS

Steps:

• Using a sharp knife, slice beef across grain and at an angle into thin strips.
• Combine marinade ingredients in a medium bowl.
• Add beef shreds, mix well.
• Let stand about 15 minutes.
• Slice green peppers into thin strips.
• Heat 5 T oil in a wok over high heat 1 minute.
• Stir fry marinated beef for 10 seconds.
• Remove beef, draining well over wok and reduce heat to medium.
• Stir fry ginger root and freen onions 1 minute.
• Add green pepper shreds, sugar and salt.
• Stir fry for 2-3 minutes.
• Add cooked beef.
• Mix well and serve immediately.

BEEF AND GREEN PEPPER STIR-FRY

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.