Beef And Peppers
A savory beef and green pepper stir-fry featuring bold soy and sherry flavors, perfect for quick weeknight dinners or satisfying lunch options.
Ingredients
Instructions
- Cut beef across the grain into slices about 2 inches long and 1/4 inch thick.
- Combine cornstarch, sugar, and Accent; blend with soy sauce and sherry.
- Mix with beef; set aside.
- Cut green peppers into 1 1/2-inch slices.
- Pour 2 tablespoons oil into a skillet.
- Set over high heat; add salt, then peppers.
- Stir constantly until peppers turn darker green, about 1 minute. Remove peppers, leaving oil in skillet.
- Add remaining oil to the skillet with crushed garlic; stir in beef mixture and cook, turning constantly, about 2 minutes.
- Add green peppers; mix well and serve.
Tips & Substitutions
For best results, choose a tender cut of beef like sirloin or flank steak. If you want to add extra flavor, consider marinating the beef for 30 minutes in the soy sauce mixture. You can also substitute green peppers with red or yellow bell peppers for a sweeter taste. This recipe is versatile; try it with other vegetables like broccoli for a delicious twist seen in 'Oriental Beef And Broccoli'.
Serving Suggestions
Serve this dish over steamed rice or noodles for a complete meal. It pairs beautifully with a side of stir-fried vegetables or a fresh salad. For a delightful fusion experience, try it alongside 'Very Good Beef And Romaine' for a refreshing contrast and added crunch.
Storage & Reheating
Store leftover beef and peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of soy sauce for moisture. Avoid microwaving, as it can make the beef tough.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Peppers contains roughly 1097 calories, with 3g protein, 21g carbohydrates, and 114g fat. It is an excellent source of vitamin C (20% 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 chicken instead of beef for this recipe?
Yes, you can easily substitute chicken for beef in this recipe. Use similar cuts, like chicken breast or thighs, and adjust the cooking time as chicken may cook faster than beef. Ensure it's cooked through and tender for the best results.
What can I use if I don't have dry sherry?
If you don't have dry sherry, you can substitute it with rice vinegar or white wine. Alternatively, a splash of apple cider vinegar mixed with a bit of sugar can mimic the flavor of sherry, adding a nice tang to the dish.
Can I make this recipe ahead of time?
While this dish is best served fresh, you can prepare the beef and pepper mixture ahead of time. Store it in the refrigerator and cook just before serving. This allows the flavors to meld, enhancing the taste when you finally stir-fry it.
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).