Why I love this pepper beef recipe
The other day, there was a pack of sweet peppers that were in the fridge that were starting to wither away in the fridge because I couldn’t figure out what to do with them.
They were purchased with the intent of making pasta, but since I’m trying to cut back on my excessive carb intake, they just kept sitting there staring at me. I thought about making pickled peppers, but figured it might be nice to try something new.
And, I already had flank steak, so it was settled. I made pepper beef stir fry, and it was beautiful and flavorful and wonderful.
If you like this take-out inspire recipe, you have to try this chinese shrimp and broccoli, and this chinese cashew chicken and this chinese chicken and broccoli. This baked pineapple chicken is also a great choice, if you prefer to bake your dinner.
Ingredients & substitutions
- Flank steak – Flank steak absorbs marinades and holds up to high heat very well, making it a good choice of meat for this recipe. Make sure to slice against the grain when slicing to ensure an extra tender bite.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
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The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make pepper beef stir fry
Slice the beef and peppers. Slice the beef against the grain to ensure tenderness.
Make the marinade. Whisk together soy sauce, rice vinegar, water and cornstarch. Add sliced beef and allow it to marinade for 30 minutes.
Sauté garlic and peppers in olive oil. Add the oil and garlic to the pan and sauté for only for about 30 seconds or until it is fragrant.
Toss in the peppers and continue to sauté until tender, this should take about 10 minutes. Remove from pan and set aside.
Sauté the beef until it is browned. Keep any remaining marinade after removing the beef. Add water chestnuts and marinade to the pan after the beef is browned.
Cook until the sauce is thickened. Add the peppers back to the pan, stir to mix peppers in and remove from heat. The sauce will thicken a bit more when cooling.
More dairy free dinner recipes: southwest stuffed peppers / baked chicken fajitas / mustard chicken tenders / homemade stir fry sauce
Frequently asked questions
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/4 pounds flank steak - thinly sliced
- 1 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves - minced
- 2 tablespoons minced fresh ginger
- 12 – 15 sweet peppers - or 3 bell peppers, thinly sliced
- 2 8- ounce can sliced water chestnuts
- 2 – 3 green onions - thinly sliced (optional, for topping)
Instructions
- Combine soy sauce, rice vinegar, water and cornstarch in a mixing bowl, whisking until marinade is well combined.
- Slice beef and marinate for 30 minutes.
- In a large skillet or wok, heat oil to medium high.
- Add crushed red pepper, garlic and ginger and sauté until fragrant – about 30 seconds.
- Add sliced peppers and sauté, stirring occasionally until tender but not too soft – about 10 minutes.
- Remove from pan and set aside.
- Remove beef from marinade and reserved remaining marinade.
- Sauté beef, stirring occasionally, until browned – about 5 minutes.
- Add reserved marinade and water chestnuts and cook unit sauce has thickened – about 2 minutes. Return peppers to pan.
- Remove from heat and allow sauce to thicken for a few minutes before serving.
Nutrition
Recipe adapted from Gimme Some Oven.
