Best 13 Beef Stir Fry With Asparagus Red Bell Peppers And Caramelized O Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Beef stir fry is a classic dish that is quick, easy to make, and packed with flavor. The combination of tender beef, crisp vegetables, and a savory sauce makes it a popular choice for busy weeknight meals. Asparagus and red bell peppers add a pop of color and a variety of textures to the dish, while caramelized onions add a rich, sweet flavor. This recipe will guide you through the process of creating a delicious and satisfying beef stir fry with asparagus, red bell peppers, and caramelized onions.

Let's cook with our recipes!

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

BEEF ASPARAGUS STIR-FRY



Beef Asparagus Stir-Fry image

"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 12

2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons dry red wine or beef broth, divided
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup water
4 teaspoons canola oil, divided
1 small onion, thinly sliced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 celery ribs, thinly sliced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.

Nutrition Facts : Calories 211 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O



Beef Stir-Fry With Asparagus, Red Bell Peppers and Caramelized O image

A great summer dish with fresh, local and organic ingredients! Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or saute pan will do the trick. Serve this dish with plain or white rice.

Provided by AllergyGirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon dry sherry
1 tablespoon tamari soy sauce
2 teaspoons cornstarch
1 lb flank steak
2 -3 tablespoons peanut oil
1 sweet onion
1/2 lb asparagus
1 red bell pepper
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
  • Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
  • Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
  • In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
  • Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
  • Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
  • Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
  • Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

FIVE SPICE BEEF AND PEPPER STIR-FRY



Five Spice Beef and Pepper Stir-Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

Steps:

  • Boil water for rice and prepare to package directions.
  • Place beef broth in a small pot over low heat to warm the liquid.
  • Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

TRICOLOR PEPPERS WITH BEEF



Tricolor Peppers with Beef image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Number Of Ingredients 14

1 tablespoon cornstarch
1/4 cup of water
3 tablespoons soy sauce
1 tablespoon honey
Tabasco
1 teaspoon red chili flakes
Oil
1 pound beef, sliced 2 tablespoons vegetable oil
1 tablespoon sesame oil
1 onion, sliced
1 clove garlic, minced
1 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced

Steps:

  • In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice.

BEEF AND GREEN PEPPER STIR-FRY



Beef and Green Pepper Stir-Fry image

Provided by Susan Bishop-Sauter

Categories     Beef     Pepper     Stir-Fry     Quick & Easy     Summer     Bon Appétit     Massachusetts

Yield Serves 2 to 4

Number Of Ingredients 12

2 1/2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon oriental sesame oil
3 teaspoons cornstarch
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound flank, or skirt steak, cut into thin strips
1/4 cup canned beef broth
6 tablespoons vegetable oil
1 8-ounce can sliced water chestnuts, drained
1 small green bell pepper, thinly sliced
Freshly cooked rice

Steps:

  • Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
  • Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.

FILIPINO BEEF STIR-FRY



Filipino Beef Stir-Fry image

This is an easy Pinoy recipe if you don't have much time. The beef can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice. Use a tender cut such as New York steak or prime rib.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 3h

Yield 4

Number Of Ingredients 15

2 (1/2 pound) New York strip steaks, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon oyster sauce
salt and pepper to taste
1 pound snow peas
¾ cup green peas
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, seeded and cut into chunks
¼ cup oil for deep frying

Steps:

  • Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
  • Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 26.5 g, Cholesterol 65.8 mg, Fat 20.6 g, Fiber 6.3 g, Protein 39.1 g, SaturatedFat 5 g, Sodium 652.2 mg, Sugar 11.7 g

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

ASPARAGUS-PEPPER STIR-FRY



Asparagus-Pepper Stir-Fry image

This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh asparagus spears
1 teaspoon canola oil
1 medium red, yellow or orange bell pepper, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
  • In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER



Penne with Stir-Fried Beef and Red Bell Pepper image

Categories     Beef     Garlic     Ginger     Pasta     Appetizer     Stir-Fry     Quick & Easy     Bell Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4 to 6

Number Of Ingredients 14

2 tablespoons cornstarch
1/4 cup soy sauce
1 1/2 cups beef broth
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons vegetable oil
1 pound boneless sirloin, cut into 1/4-inch strips
2 red bell peppers, cut into julienne strips
2 large garlic cloves, minced
2 tablespoons minced peeled fresh gingerroot
6 scallions, sliced thin diagonally
1 teaspoon dried hot red pepper flakes
1 pound penne (quill-shaped pasta)

Steps:

  • In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.

BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY



Beef, Snap Pea, and Asparagus Stir-Fry image

Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 13

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pound boneless New York strip steak, thinly sliced
Coarse salt
1 tablespoon vegetable oil
1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
6 ounces snap peas
1 garlic clove, minced
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
2 tablespoons torn fresh basil leaves
Reserved cooked rice from Pork Chops with Pineapple and Rice

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
  • Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Nutrition Facts : Calories 511 g, Fat 22 g, Fiber 3 g, Protein 23 g

BEEF ASPARAGUS STIR FRY



Beef Asparagus Stir Fry image

Beef Asparagus Stir Fry Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.

Provided by LilPinkieJ

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons canola oil, divided
1 teaspoon sugar
2 teaspoons fresh ginger, minced, divided
1 lb sirloin steak, thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 1/2 lbs fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup red pepper, sliced
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts, drained
1/4 cup green onion, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
  • In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
  • In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
  • Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
  • Serve over hot rice. Garnish with sesame seeds.

STIR-FRY PEPPERS AND ONIONS



Stir-Fry Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
2 tablespoons vegetable oil
2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste

Steps:

  • Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
  • Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
  • Add soy sauce, vinegar and pepper and cook another minute. Serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right cut of beef: Flank steak, skirt steak, or sirloin steak are all good choices for stir-fries, as they are tender and cook quickly.
  • Slice the beef against the grain: This will help to tenderize the meat and make it more flavorful.
  • Marinate the beef: Marinating the beef in a flavorful mixture of soy sauce, rice wine, and spices will help to add flavor and moisture to the meat.
  • Use a hot wok or skillet: This will help to sear the beef and vegetables and prevent them from sticking.
  • Cook the beef in batches: Do not overcrowd the wok or skillet, as this will prevent the beef from cooking evenly.
  • Add the vegetables towards the end of cooking: This will help to ensure that they remain crisp and tender.
  • Serve the stir-fry immediately: Stir-fries are best served hot and fresh, so enjoy them as soon as they are cooked.

Conclusion:

Beef stir-fry with asparagus, red bell peppers, and caramelized onions is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. With its tender beef, crisp vegetables, and flavorful sauce, this stir-fry is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this beef stir-fry a try.

Related Topics