Beef With Red And Yellow Bell Peppers Recipe

Name: Beef With Red And Yellow Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
4
Serve With: Steamed rice.
5
Notes: One Serving: 271 calories, 5 gm total fat, 2 gm saturated fat, 11 gm carb.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large garlic cloves, minced, 2 tablespoons low-sodium soy sauce, 2 tablespoons dry sherry, 1 teaspoon sugar, and more.

Yes, Beef With Red And Yellow Bell Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef With Red And Yellow Bell Peppers

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