Peking Beef and Pepper Stir-fry

May 20, 2023May 20, 20230 3
Mouthwatering Peking Beef and Pepper Stir-fry
in Meat

Prep

40 min

Cook

15 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 ounces rump steak or 12 ounces sirloin steaks , sliced into strips
2 tablespoons soy sauce
2 tablespoons medium sherry
1 tablespoon cornflour
1 teaspoon brown sugar
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 clove garlic , finely chopped
1 tablespoon grated fresh gingerroot
1 red bell pepper , seeded and sliced
1 yellow bell pepper , seeded and sliced
4 ounces sugar snap peas
4 spring onions , cut into 2 inch lengths
4 tablespoons water

Nutrision Information

Servings Per Recipe
4
Calories
295
Sugar
4g
Fat
15g
Peking Beef and Pepper Stir-fry is a classic Chinese dish that's become popular around the world for its bold flavors and easy preparation. This recipe combines tender beef strips with colorful bell peppers and sugar snap peas for a dish that's as visually stunning as it is delicious. The key to a successful stir-fry is to have all your ingredients prepped and ready to go before you start cooking, so be sure to chop your vegetables and slice your beef into thin strips before you heat up the pan. Peking Beef and Pepper Stir-fry is perfect for a weeknight dinner or a casual dinner party with friends.

Instructions

1.In a bowl, mix together the soy sauce, sherry, cornflour and brown sugar until well combined.
2.Add the beef strips to the bowl and toss to coat them well. Let the beef marinate for at least 30 minutes.
3.In a wok or large frying pan, heat the sunflower oil and sesame oil over high heat. Add the garlic and gingerroot and stir-fry for 30 seconds.
4.Add the marinated beef to the pan and stir-fry until browned and just cooked through, about 2-3 minutes.
5.Add the sliced peppers, sugar snap peas and spring onions to the pan and stir-fry for another 2-3 minutes or until the vegetables are just tender but still have a bit of crunch.
6.Add the water to the pan and stir-fry for another minute, scraping any browned bits from the bottom of the pan as you go. Serve hot with steamed rice.

PROS

This stir-fry is quick and easy to make, and it’s packed with flavor.
The freshly grated gingerroot adds a zingy kick to each bite, while the beef and vegetables will keep you feeling full and satisfied.

Plus, this recipe will help you use up any extra bell peppers and snap peas in your fridge!

CONS

Cooking beef strips can be tricky since they can easily overcook and become tough.
Be sure to keep an eye on them and remove them from the pan as soon as they’re just cooked through.

The high heat needed to stir-fry this dish can cause some smoke in the kitchen, so be sure to turn on your exhaust fan or open a window.

HEALTH & BENEFITS

This stir-fry is a great source of lean protein and fiber from the beef and vegetables.
The bell peppers and sugar snap peas also provide a good dose of vitamins A and C, which are important for maintaining healthy skin, eyes and immune function.
Using reduced-sodium soy sauce and limiting the amount of added sugar in this recipe can also help keep sodium and calorie levels in check.

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