Beef Stir Fry Bell Peppers: A Quick & Easy Recipe

Beef Stir Fry with Bell Peppers: Craving a quick, vibrant, and utterly delicious weeknight meal? Look no further! This recipe delivers tender strips of beef, perfectly crisp-tender bell peppers, and a savory sauce that will have everyone reaching for seconds. Forget takeout; you can have this restaurant-quality dish on your table in under 30 minutes!

Stir-frying, a cooking technique originating in China, has become a global favorite for its speed and ability to create flavorful, healthy meals. While the exact origins of combining beef with bell peppers are harder to pinpoint, the pairing reflects a beautiful fusion of culinary traditions. Bell peppers, native to the Americas, found their way into Asian cuisine, adding a touch of sweetness and vibrant color to classic stir-fries.

What’s not to love about a good stir-fry? The combination of textures – the tender beef, the slightly crunchy vegetables – is incredibly satisfying. The sauce, a harmonious blend of savory, sweet, and umami flavors, coats every ingredient, creating an explosion of taste in every bite. And let’s be honest, the sheer convenience of a beef stir fry with bell peppers is a major draw. It’s a fantastic way to use up leftover vegetables, customize the flavors to your liking, and enjoy a wholesome meal without spending hours in the kitchen. So, are you ready to discover how easy it is to make the perfect beef stir fry with bell peppers?

Ingredients:

• For the Beef:
• 1.5 lbs Beef Sirloin, thinly sliced against the grain
• 2 tablespoons Soy Sauce (low sodium preferred)
• 1 tablespoon Cornstarch
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Ground White Pepper
• 1/4 teaspoon Baking Soda (tenderizes the beef)
• For the Stir-Fry:
• 2 tablespoons Vegetable Oil (or peanut oil)
• 1 large Onion, sliced
• 2 cloves Garlic, minced
• 1 inch Ginger, minced
• 1 Red Bell Pepper, seeded and sliced
• 1 Yellow Bell Pepper, seeded and sliced
• 1 Green Bell Pepper, seeded and sliced
• 1/2 cup Beef Broth (low sodium)
• 2 tablespoons Oyster Sauce
• 1 tablespoon Soy Sauce (low sodium)
• 1 teaspoon Sugar
• 1/2 teaspoon Sesame Oil
• 1/4 teaspoon Ground White Pepper
• 1 tablespoon Cornstarch, mixed with 2 tablespoons cold water (slurry)
• Optional: 1/4 cup Roasted Peanuts or Cashews, for garnish
• Optional: Chopped Green Onions, for garnish

Preparing the Beef:

1. In a medium bowl, combine the thinly sliced beef sirloin with the soy sauce, cornstarch, Shaoxing wine (or dry sherry), sesame oil, ground white pepper, and baking soda.
2. Massage the marinade into the beef, ensuring that each piece is well coated. This step is crucial for tenderizing the beef and infusing it with flavor.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the beef will become. I usually aim for at least an hour if I have the time.

Preparing the Vegetables:

1. While the beef is marinating, prepare the vegetables. Slice the onion into thin strips.
2. Mince the garlic and ginger. I like to use a microplane for the ginger, as it creates a finer texture and releases more flavor.
3. Seed and slice the red, yellow, and green bell peppers into similar-sized strips. Try to keep the vegetables uniform in size so they cook evenly.
4. In a small bowl, whisk together the beef broth, oyster sauce, soy sauce, sugar, sesame oil, and ground white pepper. This is your stir-fry sauce. Set aside.
5. In another small bowl, prepare the cornstarch slurry by whisking together the cornstarch and cold water until smooth. This will be used to thicken the sauce at the end of cooking.

Stir-Frying the Beef and Vegetables:

1. Heat a large wok or skillet over high heat. It’s important to get the wok screaming hot before adding the oil.
2. Add the vegetable oil to the hot wok. Swirl the oil around to coat the surface.
3. Add the marinated beef to the wok in a single layer. Do not overcrowd the wok, as this will lower the temperature and cause the beef to steam instead of sear. If necessary, cook the beef in batches.
4. Stir-fry the beef for 2-3 minutes, or until it is browned on all sides and mostly cooked through. Remove the beef from the wok and set aside.
5. Add the sliced onion to the wok and stir-fry for 1-2 minutes, or until it is softened and slightly translucent.
6. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
7. Add the sliced bell peppers to the wok and stir-fry for 3-4 minutes, or until they are tender-crisp.
8. Pour the stir-fry sauce into the wok and bring to a simmer.
9. Stir the cornstarch slurry and then pour it into the wok. Stir constantly until the sauce thickens. This should only take a minute or two.
10. Return the cooked beef to the wok and toss to coat with the sauce.
11. Stir-fry for another minute or two, or until the beef is heated through and the sauce is evenly distributed.

Serving:

1. Remove the beef stir-fry from the heat and transfer it to a serving platter.
2. Garnish with roasted peanuts or cashews and chopped green onions, if desired.
3. Serve immediately over steamed rice or noodles. I personally love it with jasmine rice!

Tips for the Best Beef Stir-Fry:

• Slice the beef thinly against the grain. This is crucial for tenderizing the beef. If you slice with the grain, the beef will be tough and chewy.
• Marinate the beef for at least 30 minutes. The marinade helps to tenderize the beef and infuse it with flavor.
• Use a hot wok or skillet. A hot wok is essential for achieving that signature stir-fry flavor and texture.
• Don’t overcrowd the wok. Overcrowding the wok will lower the temperature and cause the beef and vegetables to steam instead of sear. Cook in batches if necessary.
• Prepare all of your ingredients before you start cooking. Stir-frying is a fast-paced cooking method, so it’s important to have all of your ingredients prepped and ready to go.
• Adjust the sauce to your liking. Feel free to adjust the amount of soy sauce, oyster sauce, sugar, and sesame oil to suit your taste.
• Add other vegetables. You can easily customize this recipe by adding other vegetables, such as broccoli, carrots, mushrooms, or snow peas.
• Make it spicy. Add a pinch of red pepper flakes or a drizzle of chili oil to add some heat to your stir-fry.

Variations:

• Chicken Stir-Fry: Substitute the beef sirloin with chicken breast or thighs.
• Shrimp Stir-Fry: Substitute the beef sirloin with shrimp.
• Tofu Stir-Fry: Substitute the beef sirloin with firm tofu, pressed to remove excess water.
• Vegetarian Stir-Fry: Omit the beef and add more vegetables, such as broccoli, carrots, mushrooms, or snow peas.

Storage:

• Store leftover beef stir-fry in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat or in the microwave.

Enjoy!

Conclusion:

This Beef Stir Fry with Bell Peppers isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the tender, perfectly seared beef to the vibrant, slightly sweet bell peppers, every bite is a delightful dance on your taste buds. The savory sauce, with its hint of ginger and garlic, ties everything together in a harmonious blend that will leave you craving more. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly satisfying meal.

But what truly sets this Beef Stir Fry with Bell Peppers apart is its versatility. Feel free to get creative and adapt it to your own preferences! For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. If you’re a fan of other vegetables, toss in some broccoli florets, snap peas, or even sliced mushrooms. They’ll all complement the beef and bell peppers beautifully.

Serving Suggestions:

* Serve it over a bed of fluffy white rice or brown rice for a classic and comforting meal.
* For a lower-carb option, try serving it over cauliflower rice or zucchini noodles.
* If you’re feeling adventurous, wrap it in lettuce cups for a light and refreshing appetizer or snack.
* Add a sprinkle of toasted sesame seeds and chopped green onions for a touch of elegance and added flavor.
* Consider a side of egg rolls or spring rolls to complete your Asian-inspired feast.

Variations to Explore:

* Chicken or Shrimp Stir Fry: Substitute the beef with chicken breast or shrimp for a lighter protein option.
* Vegetarian Stir Fry: Omit the beef altogether and add tofu or tempeh for a vegetarian-friendly version.
* Different Bell Pepper Combinations: Experiment with different colors of bell peppers to create a visually appealing and flavorful dish.
* Sauce Variations: Adjust the sauce to your liking by adding more or less soy sauce, ginger, or garlic. You can also try adding a touch of honey or maple syrup for a sweeter flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect solution for busy weeknights when you want a delicious and healthy meal on the table in under 30 minutes. Plus, it’s a great way to use up any leftover vegetables you have in your fridge.

So, what are you waiting for? Grab your wok, gather your ingredients, and get ready to create a culinary masterpiece. I’m so excited for you to try this Beef Stir Fry with Bell Peppers!

And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking! I hope this Beef Stir Fry with Bell Peppers becomes a regular in your meal rotation.

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