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Beef and Bell Pepper Stir Fry
Do you have a favorite vegetable to pair with your stir fried meat? I gravitate towards onion, or bell pepper, or both. Try not to overcook the onion and bell pepper so they retain their crunchiness, giving a delightful play of texture between the juicy meat and the vegetables.
For this recipe, I use red and yellow bell peppers. You can use any color bell pepper of your choice, but do try to use at least two different colors to get a colorful final dish. ♥
Beef and Bell Pepper Stir Fry
Ingredients
- 500 gram beef, thinly sliced
- 1/2 onion, thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 5 green bird eye chilies (Indonesian: cabe rawit hijau)
- Grind the following into spice paste
- 4 shallots (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 1/2 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
- 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
- 1 teaspoon sesame oil
- 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon soy sauce (Indonesian: kecap asin)
- 1/2 teaspoon salt
- 3 tablespoon oil
Instructions
- Mix together beef and the spice paste in a mixing bowl. Cover the bowl with a saran wrap and leave to marinate for 8 hours (or overnight).
- Heat 1 tablespoon of oil in a wok/frying pan. Sauté onion, red bell pepper, yellow bell pepper, and chilies until onion is slightly translucent, about 3-4 minutes. Transfer to a plate.
- Reheat the wok/frying pan, and stir fry the beef mixture until no longer pink.
- Return the onion and bell pepper to the wok/frying pan, and mix well.
- Turn off heat, transfer to a serving plate. Serve with steamed white rice.
Comments
Hello, What beef should I use for this recipe? I am a newbie and I have no idea what type of beef I should use for this kind of recipe. Also, I have cooked beef in the past - the meat was very tough. Do you have any suggestion on how to make the meat tender? Thanks!
Hi Stephanie, for stir frying, it is best to use steak cuts, like sirloin, tenderloin, or skirt. Non steak cuts are okay too, but try to select one with good marbles so the meat will have more fat/juice when stir fried. But more important than the cut is how thin you slice it, the thinner the better, think thinly slices for Korean bulgogi (no more than 0.5 cm thick) and you should be on the mark. Cheers! :)
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