Quick Beef Stir-Fry with Bell Peppers Cooking method
Beef bell pepper recipe Ingredients
• 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
• Salt and freshly ground black pepper
• 1 large garlic clove, minced
• Olive oil, grapeseed oil, or canola oil
• 2 medium bell peppers, one red, one green, sliced into 1/4-inch
strips
• 1/2 yellow onion, thinly sliced lengthwise (root to top)
• A dozen cherry tomatoes, cut in half, or one large tomato, roughly
chopped
• 1 Tbsp Worcestershire sauce
1 Season the steaks with salt and pepper and rub minced garlic over
them, both sides. Place the steaks between two sheets of plastic wrap.
With a meat pounder, pound the steaks to a 1/4 inch thickness. Let
the steaks sit for 10 minutes to absorb the flavor of the garlic.
Then cut them across the grain in 1/2-inch wide strips.
2 While the steak is sitting, heat 2 Tbsp oil in a large skillet on
medium high to high heat. Add the sliced onions and bell peppers,
cook, stirring, until just barely tender, about 1-2 minutes. Add the
tomatoes and cook for another minute. Remove the vegetables from the
pan to a bowl and keep warm.
3 Heat an additional 2 Tbsp of oil in the skillet on medium high to
high heat, until the oil is shimmering, but not smoking. Add the strips
of beef let the beef brown initially, without stirring, but as soon
as it is brown on at least one side, then stir. Cook for no more than
a minute (for rare). Add the vegetables and Worcestershire and cook
for a half minute longer, stirring. Remove from heat.
Serve alone (low carb), or with steamed rice. Salt and pepper to taste.
Serves 4.
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