Best Yellow Pepper Beef Stir Fry Recipes

CHINESE PEPPER BEEF STIR FRY RECIPE

Steps:

• Cut the beef into thin strips across the grain. (see the bulk of post for more about the grain of the beef)
• Place in a bowl and sprinkle with the baking soda.
• Let the beef marinade for 15 minutes then wash off the baking soda and rinsing it several times. (See note 3)
• Pat dry with kitchen paper and set to one side.
• Combine the ingredients for the sauce together in a measuring cup or jug.
• Set to one side.
• Heat 1 tbsp of the oil in a large frying pan over high heat, once the oil starts to shimmer add the beef and cook for 1 minute until almost cooked through. Remove from the pan.
• Add the remaining oil to the pan
• Keeping the heat high add the onion and fry for 1 minute.
• Add the bell peppers to the pan and cook for a further 2 minutes.
• Return the beef to the pan along with the minced garlic and stir to combine.
• Give the sauce another stir and then add it to the skillet and bring to a simmer, the sauce will start to thicken.
• Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
• Remove from the heat and serve immediately.

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.

SPICY BEEF & PEPPER STIR-FRY

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.

YELLOW PEPPER BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar.
• Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
• In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
• In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm.
• In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
• Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.