Beijing Pepper Stir-Fry Recipe

Name: Beijing Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; ¼ cup water; 3 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon Tabasco sauce; 1 teaspoon red chili pepper flakes; 1 lb flank steak, sliced; 2 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 onion, sliced; 1 garlic clove, minced; 1 red pepper, sliced; 12 green pepper, sliced; 12 yellow pepper, sliced

Servings: persons

1 tablespoon cornstarch
¼ cup water
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Tabasco sauce
1 teaspoon red chili pepper flakes
1 lb flank steak, sliced
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 onion, sliced
1 garlic clove, minced
1 red pepper, sliced
12 green pepper, sliced
12 yellow pepper, sliced

1
In small bowl, combine cornstarch and water.
2
Stir in soy sauce, honey, Tabasco and chili flakes.
3
Heat vegetable oil in non-stick pan and add beef.
4
Cook beef until brown.
5
Remove to bowl.
6
Add sesame oil and onion to pan.
7
Saute and add garlic.
8
Add pepper strips and saute.
9
Add sauce mixture and stir until thickens.
10
Add beef and toss to coat.
11
Serve over rice.

680

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 14 ingredients. The key ingredients include: 1 tablespoon cornstarch, ¼ cup water, 3 tablespoons soy sauce, 1 tablespoon honey, and more.

Yes, Beijing Pepper Stir-Fry falls under the Soups & Stews 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.

Beijing Pepper Stir-Fry

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