This vibrant Spicy Beef with Peppers is a quick, flavorful dish that brings the heat and comfort of a wok to your home kitchen. Thinly sliced top sirloin is tenderized with cornstarch and seared until caramelized, then tossed with crisp green and red bell peppers. The sauce, infused with garlic, dry sherry, soy sauce, and crushed red pepper, creates a glossy, spicy coating that clings perfectly to every bite. Its an excellent weeknight dinner that comes together in under thirty minutes. Serve it hot over steamed rice or chow mein noodles for a satisfying, balanced meal that satisfies cravings for bold, Asian-inspired flavors without the complexity of traditional techniques.
Spicy Beef With Peppers
Description
This vibrant Spicy Beef with Peppers is a quick, flavorful dish that brings the heat and comfort of a wok to your home kitchen. Thinly sliced top sirloin is tenderized with cornstarch and seared until caramelized, then tossed with crisp green and red bell peppers. The sauce, infused with garlic, dry sherry, soy sauce, and crushed red pepper, creates a glossy, spicy coating that clings perfectly to every bite. Its an excellent weeknight dinner that comes together in under thirty minutes. Serve it hot over steamed rice or chow mein noodles for a satisfying, balanced meal that satisfies cravings for bold, Asian-inspired flavors without the complexity of traditional techniques.Ingredients
Directions
-
In a medium bowl, combine half of the cornstarch, half of the sherry, half of the soy sauce, the minced garlic, and the crushed red pepper.
-
Add the thinly sliced beef to the sauce mixture and toss thoroughly to coat. Let it marinate while you prepare the rest.
-
In a small separate bowl, combine the water with the remaining cornstarch, sherry, and soy sauce. Stir until smooth and set aside.
-
In a wok or large skillet, heat a portion of the oil over medium-high heat.
-
Add the green and red pepper strips; stir-fry for about 1 minute until just tender-crisp. Remove peppers to a platter and set aside.
-
Add the remaining oil to the hot wok.
-
Add half of the marinated beef; stir-fry until the beef is no longer pink and slightly browned, about 2-3 minutes. Remove to the platter with the peppers.
-
Stir-fry the remaining beef in the same manner until cooked through.
-
Return the peppers and both batches of beef to the pan.
-
Give the cornstarch-water mixture a final stir and pour it into the pan.
-
Bring the sauce to a boil, stirring constantly, and cook for 1 minute until the sauce thickens and glazes the beef and peppers.
-
Serve immediately over cooked rice or chow mein noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 84.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 93.5mg4%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 1.1g5%
- Sugars 0.1g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness. Partially freezing the steak for 30 minutes before slicing can make it easier to cut thinly.
If you prefer less heat, reduce the crushed red pepper to 1/4 teaspoon or omit it entirely.
You can substitute beef broth for the dry sherry in the marinade if you prefer an alcohol-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
