Stir Fried Shredded Beef with Peppers
Bring bold flavors and vibrant colors to your table with this quick and delicious Stir-Fried Shredded Beef with Peppers. Tender strips of marinated beef are stir-fried to perfection alongside a medley of red, green, and yellow bell peppers, creating a dish that's as visually stunning as it is flavorful. Enhanced with a rich soy and oyster sauce blend, fragrant garlic and ginger, and a touch of sesame oil, this recipe delivers irresistible umami in every bite. Perfect for busy weeknights, this speedy 30-minute dish is easy to pair with fluffy steamed rice or noodles, making it a family favorite for any occasion.
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Recipe Information
Ingredients
- 500 grams beef sirloin or flank steak
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon white or black pepper
- 2 stalks scallions, chopped
- 2 tablespoons water
- 0.5 teaspoon salt
Instructions
Slice the beef into thin strips, about 2-3 inches long. Place the strips in a bowl and marinate with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the sesame oil. Let it sit for 15 minutes.
While the beef marinates, slice the red, green, and yellow bell peppers into thin strips. Set aside.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, the remaining teaspoon of cornstarch, water, and the white or black pepper. Stir until the cornstarch dissolves completely.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef strips and stir-fry for 2-3 minutes until browned but not fully cooked. Remove the beef from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add the bell peppers to the wok and stir-fry for 2-3 minutes until they start to soften but retain some crunch.
Return the beef to the wok, along with the sauce mixture. Stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and the beef is cooked through.
Taste and adjust the seasoning with a pinch of salt if needed.
Remove from heat and garnish with chopped scallions. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.6 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
