Beef Pepper Stir Fry

Beef Pepper Stir Fry is a delicious Chinese-inspired meal featuring tender strips of beef, colourful red, green and yellow peppers, broccoli, peas and onion. Served over perfectly cooked rice and finished with toasted sesame seeds, it is full of flavour, colour and lovely textures. Quick and easy to prepare, it makes a wonderful family dinner for busy weeknights or whenever you fancy a homemade alternative to takeaway.

Beef Peppers Stir Fry Recipe - TheRecipe.Website

Prep Time 15

Cook Time 15

Total Time 30

Servings People

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.

Equipment

Large wok or deep frying pan
Medium saucepan with lid
knife
Chopping Board
Garlic press or small grater
Measuring spoons
Measuring jug
wooden spoon
Colander or sieve

Notes

Tips:

- Choose the right beef: Sirloin, rump or flank steak all work well. Slice thinly across the grain.

- Avoid overcrowding: Cook the beef in batches so it browns rather than steams.

- Keep vegetables crisp: Don't overcook the peppers or broccoli. A little crunch makes this dish much more enjoyable.

- Adjust the sauce: Add a little extra honey for sweetness or soy sauce for a stronger savoury flavour.

- Toast the sesame seeds: A quick dry toast in a small frying pan brings out their lovely nutty flavour.

Serving suggestions:

This stir fry is lovely served over fluffy long-grain rice, but you could also use egg fried rice or noodles. If you fancy adding something extra, prawn crackers or Chinese spring rolls make wonderful accompaniments.

My little kitchen tip: Have all your vegetables sliced and your sauce mixed before you turn on the cooker. Stir frying happens quickly, and being organised makes the whole process much more enjoyable!

Storage:

Allow leftovers to cool before transferring them into an airtight container. Refrigerate promptly and eat within 2 days. Reheat thoroughly until piping hot, and only reheat once. Keep the rice refrigerated promptly after cooking.

Nutrition