Basic Easy Steak and Bell Pepper Stir-Fry
Have all the veggies and beef sliced early in the day to make this a quick and easy meal…chicken may be used in place of the beef, if using frozen then thawed beef or chicken make certain to hand squeeze out as much of the moisture as possible…
Serve with cooked rice
Servings 4
Ingredients:
1 cup low-sodium beef broth (or 1 teaspoon beef bouillon powder mixed with 1 cup hot water)
2 tablespoons cornstarch
1/3 cup low-sodium soy sauce
1 pound boneless sirloin steak, cut into thin strips
3 garlic cloves, finely chopped (no not finely mince)
1/2 teaspoon crushed chili flakes (or adjust to heat level)
1 teaspoon ground ginger powder
1/2 teaspoon fresh ground black pepper, or to taste
1 tablespoons vegetable oil, divided (can use more oil)
1 large green bell pepper, seeded and juilenned
1 carrot, peeled and thinly
4 green onions, chopped
Instructions:———————————–
In a small bowl whisk the cornstarch with soy sauce, then mix in with the beef broth; set aside.
In a medium bowl toss the beef strips with chopped garlic, chili flakes, ginger powder and black pepper.
In a skillet or wok heat 1 tablespoon of oil over medium-high heat; add in the beef strips and stir-fry until desired doneness, then remove to a bowl.
Heat remaining 1 tablespoon oil, then add in the bell peppers, carrots and 4 chopped green onions; stir-fry until crisp-tender.
Re-stir the soy sauce mixture then add to the skillet or wok; bring to a simmer stirring for about 2 minutes (the mixture will thicken up).
Add in the beef strips and coat with the sauce.
Serve over cooked rice.
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This is good, but as the title says it is basic. It makes me want to try some of the other stir fry/asian recipes that Kittencal may have!