I have a little weakness for Chinese stir fry dishes. Perhaps it is the wonderful smell that fills the kitchen, or maybe it is watching all those brightly coloured vegetables come together in one sizzling pan. Whatever it is, I can never resist a good beef stir fry! This Beef Pepper Stir Fry is one of those meals that makes me feel rather pleased with myself. It looks colourful, tastes delicious and, best of all, doesn’t leave me spending half the evening washing up. Tender strips of beef, crunchy bell peppers, broccoli and sweet peas make a lovely combination, especially when served over a generous helping of perfectly cooked rice.
I have always enjoyed Chinese-inspired cooking at home. The flavours are delicious, the colours are beautiful and, most importantly, many dishes come together surprisingly quickly. This beef pepper stir fry is a perfect example. It brings together tender slices of beef with red, green and yellow bell peppers, broccoli, peas and yellow onion. Served over perfectly cooked rice, it makes a lovely, satisfying family meal.
One of the things I particularly like about this dish is the variety of vegetables. Each one brings something different to the plate. The red peppers add sweetness, while the green peppers have a slightly sharper flavour. Meanwhile, the yellow peppers bring another lovely touch of colour. Broccoli adds a little bite, and the peas provide small bursts of sweetness. Together, they make every mouthful interesting.
Of course, the beef is the star of the show. I always think thinly sliced beef works particularly well in a stir fry. It cooks quickly and, when treated properly, stays wonderfully tender. There is nothing worse than tough beef in an otherwise delicious meal! Cutting the meat into thin, even strips also helps everything cook at a similar speed. Consequently, you can have dinner ready without spending ages standing over the cooker.
Another reason I enjoy stir fries is that they are such a good way to encourage everyone to eat more vegetables. Sometimes getting children interested in their greens can be a little tricky. However, colourful peppers, sweet peas and little pieces of broccoli mixed with tasty beef seem to make the job much easier. Besides, serving everything over a lovely bed of rice makes the meal feel complete.
I also love finishing this dish with a generous sprinkle of toasted sesame seeds. They might seem like a small addition, but they bring a wonderful nutty flavour and a little extra texture. In addition, they make the finished dish look rather attractive. I always think food should look as inviting as it tastes, particularly when cooking for family and friends.
What makes Beef Pepper Stir Fry especially useful is its flexibility. You can easily adjust the vegetables depending on what you have in the fridge. For example, carrots, mushrooms or baby corn would all work nicely. Similarly, you can make the dish a little more colourful or add extra broccoli if that is what your family enjoys. There is no need to make cooking complicated.
For busy evenings, this is one of those meals worth remembering. It offers plenty of flavour, a good mixture of vegetables and lovely tender beef, all served with comforting rice. Furthermore, there is very little fuss involved, which means less time cooking and more time enjoying the evening.
I would happily put this Beef Pepper Stir Fry on the family menu any day of the week. It is colourful, filling and full of delicious flavours. Best of all, it brings a little taste of Chinese-inspired cooking into the home without needing a takeaway menu. Now that is my sort of midweek dinner!
Beef Pepper Stir Fry
Equipment
- Large wok or deep frying pan
- Medium saucepan with lid
- knife
- Garlic press or small grater
- Colander or sieve
Ingredients
- 500 g beef steak thinly sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium yellow onion sliced
- 150 g broccoli florets
- 100 g peas fresh or frozen
- 300 g long-grain rice
- 2 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 1 tbsp fresh ginger grated
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornflour
- 2 tbsp water
- 2 tbsp sesame seeds toasted
- 2 large spring onions sliced (optional)
Instructions
Prepare the rice:
- Rinse the rice under cold water until the water runs reasonably clear. Cook according to the packet instructions. Once tender, drain if necessary and keep warm.300 g long-grain rice
Prepare the beef:
- Slice the beef into thin, even strips. Try to cut across the grain, as this helps keep the meat tender.500 g beef steak
Mix the sauce:
- In a small bowl, combine the soy sauce, oyster sauce, honey and sesame oil. Stir well and set aside.4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tsp sesame oil
Cook the beef:
- Heat one tablespoon of vegetable oil in a large wok or frying pan over a high heat. Add the beef in batches and stir fry for approximately 2–3 minutes until nicely browned. Remove and set aside.2 tbsp vegetable oil
Cook the vegetables:
- Add the remaining oil to the wok. Stir in the garlic and ginger for around 30 seconds. Add the onion and all three coloured peppers. Stir fry for 2–3 minutes.1 medium red bell pepper, 1 medium green bell pepper, 1 medium yellow bell pepper, 1 medium yellow onion, 2 tbsp vegetable oil, 1 tbsp fresh ginger, 2 cloves garlic
- Add the broccoli and peas: Add the broccoli florets and peas. Continue cooking for another 3–4 minutes. The vegetables should be cooked but still retain a little crunch.150 g broccoli florets, 100 g peas
Bring everything together:
- Return the beef to the wok and pour over the prepared sauce. Toss everything together so the beef and vegetables become nicely coated.
Thicken the sauce:
- Stir the cornflour mixture (cornflour and water) again and pour it into the wok. Cook for another minute or two, stirring continuously, until the sauce thickens and coats everything beautifully. Make sure the beef is thoroughly cooked.1 tbsp cornflour, 2 tbsp water
Add the finishing touches:
- Sprinkle over the toasted sesame seeds and sliced spring onions, if using.2 tbsp sesame seeds, 2 large spring onions
- Divide the warm rice between four bowls or plates. Spoon the beef and colourful vegetables over the top, making sure everyone gets plenty of sauce.