Beef And Green Pepper Stir Fry Recipes

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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.

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

GREEN PEPPER STEAK



Green Pepper Steak image

For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
2 small onions, cut into thin wedges
2 celery ribs, sliced diagonally
1 medium green pepper, cut into 1-inch pieces
2 medium tomatoes, cut into wedges
Hot cooked rice

Steps:

  • Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g 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

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.

STIR-FRIED BEEF WITH GINGER



Stir-fried beef with ginger image

Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients

Provided by Claire Thomson

Categories     Dinner

Time 28m

Number Of Ingredients 15

350g lean beef, cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)
1 lemongrass stalk, trimmed and finely chopped
1 tbsp soy sauce
2 tbsp fish sauce
4 tsp brown sugar
½ tsp chilli flakes
1 lime, juiced
3 tbsp vegetable oil
1 green pepper, thinly sliced
2 bunches of spring onions, green and white parts separated and finely sliced
6 garlic cloves, finely chopped
1 tbsp grated ginger
small bunch of basil, or purple basil, leaves picked and roughly chopped
cooked rice (about 250g uncooked weight), or cooked rice noodles
50g roasted peanuts, roughly chopped

Steps:

  • Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
  • Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
  • Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
  • Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
  • Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium

PEPPERY BEEF STIR-FRY



Peppery Beef Stir-Fry image

"This is a great dish for guests because you can easily do the prep work in advance. Everyone asks me for the recipe," writes Karla Hanson of Monona, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked linguine
1 tablespoon cornstarch
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup water
1/2 cup reduced-sodium soy sauce
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
2 cups fresh or frozen snow peas, thawed and halved
2 cups sliced fresh mushrooms

Steps:

  • Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender., Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.

Nutrition Facts : Calories 388 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

COLORFUL BEEF STIR-FRY



Colorful Beef Stir-Fry image

I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 cups.

Number Of Ingredients 17

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Steps:

  • In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

BEEF & SICHUAN PEPPER STIR-FRY



Beef & Sichuan pepper stir-fry image

Serve up this healthy stir-fry in just 20 minutes. Low in fat and calories, it's a brilliant speedy midweek meal for four

Provided by Liberty Mendez

Categories     Dinner

Time 20m

Number Of Ingredients 11

2 tbsp rapeseed oil
300g steak, sliced into thin strips
1 tbsp cornflour
2 mixed peppers, deseeded and finely sliced
200g baby corn, halved on an angle
2 small red onions, finely sliced
½ tsp chilli flakes
1 tsp Sichuan peppercorns, ground using a pestle and mortar
2 tbsp low-salt dark soy sauce
1 tbsp chilli oil (optional)
300g cooked brown basmati rice

Steps:

  • Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
  • Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.

Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium

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

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