SUPER SPICY! Beef and Pepper Stir-fry Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while flour is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits and canola oil is a budget-friendly option.

Slice the beef into very thin strips about the length of your finger after freezing it for 20 to 30 minutes to make it easier to cut.

Remove the seeds from the peppers to avoid excessive spiciness and slice them into thin strips.

Combine 1 tbsp light soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and 2 tbsp Chinese rice cooking wine in a bowl to make the marinade.

Add the sliced beef to the marinade and mix well, then cover and let it marinate at room temperature for about 30 minutes.

Heat a wok over high heat and add a couple tablespoons of vegetable oil.

Add the marinated beef to the wok and stir fry until it turns brown but is still rare, then transfer to a separate plate or bowl.

Lower the heat to medium-high and add a couple teaspoons of oil to the wok.

Add the sliced peppers and minced garlic to the wok and stir fry for about a minute.

Add 1 tbsp of rice cooking wine to the peppers and stir fry for a few minutes until they soften.

Return the beef to the wok, add 1/2 tsp salt, 1 tsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp sugar, and stir fry for another 30 seconds until the meat is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens