Spicy Beef with Peppers Recipe
Spicy Beef with Peppers Recipe photo by Taste of Home

Spicy Beef with Peppers Recipe

Publisher Photo
Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

Ingredients

  • 2 tablespoons cornstarch, divided
  • 4 tablespoons dry sherry or beef broth, divided
  • 4 tablespoons soy sauce, divided
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 beef top sirloin steak (1 pound) , thinly sliced
  • 1/2 cup cold water
  • 3 tablespoons canola oil, divided
  • 1 green pepper, seeded and cut into strips
  • 1 sweet red pepper, seeded and cut into strips
  • Cooked rice or chow mein noodles

Directions

  1. In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside.
  2. In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside.
  3. In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter.
  4. Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef.
  5. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice. Yield: 4-6 servings.
Originally published as Spicy Beef with Peppers in Country Woman January/February 1991, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spicy Beef with Peppers

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   (6)
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MY REVIEW
Reviewed Aug. 14, 2013

"I make a pepper steak recipe very similar to this and if I don't have red pepper, I substitute tomatoes. A family favorite!"

MY REVIEW
Reviewed Dec. 7, 2011

"Me and my husband's absolute favorite!!"

MY REVIEW
Reviewed Nov. 20, 2011

"This has become a regular in my household."

MY REVIEW
Reviewed Oct. 15, 2011

"I double the sauce proportions for 1 1/2 lbs of steak, and serve over brown rice instead of white."

MY REVIEW
Reviewed Jul. 13, 2010

"Fabulous!!!! Everybody went back for seconds. Will have to double the recipe next time!"

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