Description
Beef and Bell Pepper Stir-Fry
Ingredients:
For the beef:
500 g beef sirloin, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
For the sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp water
1 tsp cornstarch
For the stir-fry:
2 tbsp vegetable oil
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tsp grated ginger
Fresh cilantro or green onions for garnish (optional)
Instructions:
1. Prepare the beef:
In a bowl, mix the beef slices with soy sauce, cornstarch, and sesame oil. Let marinate for 15 minutes.
2. Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, water, and cornstarch. Set aside.
3. Cook the beef:
Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Stir-fry the beef in batches for 1-2 minutes until browned. Remove and set aside.
4. Cook the vegetables:
Add the remaining 1 tbsp of vegetable oil to the skillet. Stir-fry the onion, bell peppers, garlic, and ginger for 3-4 minutes until slightly tender but still crisp.
5. Combine and serve:
Return the beef to the skillet. Pour in the prepared sauce and stir-fry for 1-2 minutes until everything is coated and the sauce thickens.
Garnish with cilantro or green onions if desired. Serve hot with steamed rice or noodles.
Step-by-Step Guide
Begin by slicing the beef sirloin thinly against the grain, which ensures tenderness. Combine it with the soy sauce, cornstarch, and sesame oil, and set aside to marinate. Next, whisk all sauce ingredients in a bowl until the sugar and cornstarch are fully dissolved. Prepare your vegetables by uniformly slicing the onion and bell peppers. Heat your wok or skillet until very hot before adding the first tablespoon of oil. Stir-fry the beef in a single layer, in batches if needed, to achieve a proper sear without steaming. Remove the beef. Add the second tablespoon of oil and stir-fry the onions for a minute before adding the peppers, garlic, and ginger. The final step is to return the beef to the pan, pour in the sauce, and stir constantly until it bubbles and thickens, coating everything evenly.
Serving Suggestions
This vibrant stir-fry is best served immediately over a bed of steamed jasmine or brown rice. For a lower-carb option, try it with cauliflower rice or zucchini noodles. It also pairs wonderfully with lo mein or udon noodles. For a complete meal, add a simple side like a cucumber salad or steamed edamame. Garnish with fresh cilantro, sliced green onions, or a sprinkle of sesame seeds for extra flavor and visual appeal.
How-to Summary
Thinly slice beef against the grain and marinate. Whisk sauce ingredients. Stir-fry beef in hot oil until browned and set aside. In the same pan, stir-fry onions, bell peppers, garlic, and ginger until crisp-tender. Return beef to pan, add sauce, and stir until thickened. Serve hot with rice or noodles.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak or skirt steak are excellent, affordable alternatives. Just remember to slice thinly against the grain.
How can I make this gluten-free? Use tamari or a certified gluten-free soy sauce and ensure your oyster sauce is a gluten-free brand.
Can I prepare this dish ahead of time? You can marinate the beef and chop the vegetables ahead, but cook just before serving for the best texture.
My sauce didn’t thicken. What went wrong? Ensure your cornstarch was fully dissolved in the sauce before adding. Also, the sauce needs to come to a simmer to activate the cornstarch’s thickening power.
What other vegetables can I add? Broccoli florets, snap peas, sliced carrots, or mushrooms would be great additions. Add harder vegetables like carrots a minute before the peppers.
Common Mistakes to Avoid
Avoid overcrowding the pan when cooking the beef, as this will steam it instead of searing it. Do not overcook the vegetables; they should retain a slight crunch. Ensure your wok or skillet is properly preheated before adding oil to prevent sticking and to achieve the characteristic “wok hei” flavor. Finally, do not add the sauce until the very end, and stir constantly to prevent the cornstarch from clumping.
Conclusion
This Beef and Bell Pepper Stir-Fry is a quintessential weeknight meal that proves delicious, healthy food can be on the table in under 30 minutes. Mastering the simple techniques of proper slicing, high-heat cooking, and sauce thickening will yield a restaurant-quality dish every time. Its versatility with proteins, vegetables, and serving options makes it a reliable recipe you’ll return to again and again. Enjoy the process and the flavorful results!