Three Pepper Stir Fry Recipes

3 PEPPER LOBSTER STIR-FRY

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
• Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
• Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
• Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.

THREE-PEPPER STEAK

Steps:

• Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
• Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
• Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
• Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
• Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
• Spoon rice into serving dish; top with beef and vegetable mixture.

THREE PEPPER STIRFRY

Steps:

• In 10 inch nonstick skillet, heat half of the broth to boiling over medium high heat. Add gingerroot and garlic; cook and stir 1 minute.
• Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring until vegetables are tender and most of the liquid has evaporated. Stir in hoisin sauce.

THREE PEPPER BEEF

Steps:

• Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
• Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
• Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds.
• Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender.
• Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.