Beef with Red and Yellow Bell Peppers

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  • Servings: 4


  • 2 large garlic cloves, minced
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1 pound beef eye of round, halved lengthwise and sliced crosswise 1/16 inch thick
  • 1 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 1 red onion, sliced 1/2 inch thick
  • 2 yellow bell peppers, cut into 2-inch squares
  • 1 red bell pepper, cut into 2-inch squares
  • 1 teaspoon Chinese chili-garlic paste
  • 1/2 teaspoon Asian sesame oil
  • 1/4 cup coarsely chopped basil

How to make this recipe

  1. In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.

  2. In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.

  3. Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve


One Serving 271 calories, 11.5 gm total fat, 2.2 gm saturated fat, 11 gm carb.

Serve With

Steamed rice.

Contributed By Photo © Chas Plummer. Food styling by Alison Attenborough. Published January 2003

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