Beef And Peppers In Hot Mustard Sauce
A vibrant and savory stir-fry featuring tender beef and colorful peppers in a spicy hot mustard sauce, perfect for those craving bold flavors and quick cooking.
Ingredients
- 1 lb. flank steak ⓘ
- 1 egg white ⓘ
- 1 Tbsp. cornstarch ⓘ
- 2 Tbsp. lemon juice ⓘ
- 3 Tbsp. soy sauce ⓘ
- 3 Tbsp. dry mustard ⓘ
- 1/3 cup white wine vinegar ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 medium red bell pepper, cut into 1/4-inch strips
- 1 medium green bell pepper, cut into 1/4-inch strips
- 3 scallions, chopped
- 2 Tbsp. dry sherry
- 2 tsp. Asian sesame oil ⓘ
Instructions
- Cut the flank steak across the grain on a diagonal into thin strips.
- In a medium bowl, mix together egg white, cornstarch, lemon juice, and 2 tablespoons of soy sauce.
- Add the beef slices to the mixture and toss to coat evenly.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the coated beef slices and stir-fry until browned and cooked through, about 3-4 minutes.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the red and green bell peppers and cook until slightly tender, about 2-3 minutes.
- Return the beef to the skillet with the peppers.
- Add dry mustard, soy sauce, white wine vinegar, dry sherry, Asian sesame oil, and chopped scallions.
- Stir well to combine and cook for another 2-3 minutes until heated through.
- Serve hot, garnished with additional scallions if desired.
Tips & Substitutions
For a more tender beef, marinate the flank steak for at least 30 minutes before cooking. You can substitute the flank steak with sirloin or skirt steak if needed. If you prefer a spicier kick, add sliced jalapeños or a dash of chili flakes to the stir-fry. For a vegetarian option, replace beef with tofu and adjust cooking times accordingly.
Serving Suggestions
This dish is best served hot over steamed rice or noodles, which will soak up the flavorful sauce. For a complete meal, pair it with a side of stir-fried vegetables or a simple cucumber salad. It also pairs beautifully with Rose'S Fried Rice for a delicious Asian-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Peppers In Hot Mustard Sauce contains roughly 585 calories, with 12g protein, 115g carbohydrates, and 9g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (23% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use other cuts of beef like sirloin or skirt steak. Additionally, chicken or pork can be good alternatives, but adjust the cooking time based on the meat you choose to ensure it's cooked through.
How can I make this dish spicier?
To add some heat, include sliced fresh chilies or a teaspoon of chili paste when cooking the peppers. You can also increase the amount of dry mustard for a sharper flavor. Adjust to your spice preference.
Is it possible to make this recipe gluten-free?
Absolutely! You can use gluten-free soy sauce or tamari in place of regular soy sauce. Always check labels for other ingredients, such as cornstarch, to ensure they are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).