Stir-Fry(Stir-Fried Beef And Peppers)
A quick and flavorful stir-fry featuring tender beef, colorful peppers, mushrooms, and aromatic ginger, perfect for a weeknight dinner or casual gathering.
Ingredients
- 1/2 cup long-grain rice ⓘ
- 1 pound beef round bottom round steak ⓘ
- 3 teaspoons soy sauce ⓘ
- 3 tablespoons dry sherry ⓘ
- 4 teaspoons cornstarch ⓘ
- 1/4 teaspoon sugar ⓘ
- 1/8 teaspoon ground ginger ⓘ
- 1/2 cup salad oil ⓘ
- 1/2 pound mushrooms, thinly sliced ⓘ
- 2 medium onions, quartered ⓘ
- 2 small green and/or red peppers, cut in chunks
- 1/2 teaspoon salt ⓘ
Instructions
- Prepare rice according to package instructions.
- Cut the beef round steak lengthwise in half, then slice diagonally into very thin strips.
- In a medium bowl, mix soy sauce, dry sherry, cornstarch, sugar, and ground ginger.
- Add the sliced beef to the mixture and toss lightly to coat.
- Heat salad oil in a large skillet or wok over medium-high heat.
- Add the coated beef and stir-fry until browned and just cooked through, about 2-3 minutes.
- Remove beef from skillet and set aside.
- In the same skillet, add sliced mushrooms, onions, and peppers; stir-fry until vegetables are tender-crisp, about 3-4 minutes.
- Return beef to the skillet and toss everything together to heat through.
- Add salt to taste and serve hot with prepared rice.
Tips & Substitutions
For a more tender beef, consider marinating it for 30 minutes in the soy sauce mixture before stir-frying. You can substitute the beef round steak with flank steak or sirloin for a different texture. If you prefer a spicier dish, add some sliced jalapeños or a dash of chili sauce. For a vegetarian option, replace beef with tofu and use vegetable broth instead of sherry.
Serving Suggestions
Serve this stir-fry over the prepared long-grain rice for a hearty meal. It pairs beautifully with a side of steamed broccoli or a simple cucumber salad. For a complete Asian-inspired dinner, consider serving it alongside a light miso soup or a salad dressed with sesame vinaigrette. Browse more Chinese recipes for additional side options.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through. This dish can also be microwaved, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry(Stir-Fried Beef And Peppers) contains roughly 664 calories, with 20g protein, 113g carbohydrates, and 17g fat. It is an excellent source of iron (69% of the Daily Value), dietary fiber (49% of the Daily Value), and vitamin C (47% of the Daily Value). Note that it is relatively high in sodium, at 1296mg per serving (56% 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 frozen vegetables in this stir-fry?
Yes, frozen vegetables can be used in this stir-fry. Just be sure to thaw and drain any excess water before adding them to the skillet. Keep in mind that cooking times may vary slightly, so stir-fry until they are heated through and tender-crisp.
What can I substitute for dry sherry?
If you don't have dry sherry, you can substitute it with white wine or rice vinegar. For a non-alcoholic option, use chicken or vegetable broth with a splash of vinegar for acidity. This will help maintain the flavor profile without compromising the dish.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, use tamari or a gluten-free soy sauce as a substitute for regular soy sauce. Ensure that any additional sauces or ingredients you use are also gluten-free. This way, you can enjoy a delicious meal without gluten.
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).