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Preparing Beef and Pepper Stir-Fry

Slice beef and peppers into thin strips.

Combine 1 tablespoon cornstarch, 2 tablespoons sherry or broth, 2 tablespoons soy sauce, garlic and red pepper flakes. Add meat and toss to coat; set aside. Combine water with remaining cornstarch, sherry or broth and soy sauce in a small bowl; set aside.

In a wok or skillet over medium-high, heat 1 tablespoon oil. Add peppers. Stir-fry for 1 minute or until crisp-tender. Remove to a platter.

Add remaining oil and half of the beef to the pan. Stir-fry for 1-2 minutes or until beef is no longer pink. Remove to platter. Stir-fry remaining beef.

Return beef and peppers to pan. Stir reserved cornstarch mixture. Add to pan; bring to a boil, stirring constantly, until thickened. Cook 1 minute longer.

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