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Beef with Red and Yellow Bell Peppers

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  • Servings: 4

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Ingredients

  • 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

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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

Notes

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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