Best 8 Spicy Beef Pepper Stir Fry Recipes

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

With its vibrant colors, delectable flavors, and tantalizing aromas, spicy beef pepper stir fry is a culinary delight that promises a harmonious blend of heat and savoriness. This dish presents a delightful dance of contrasting textures, where tender morsels of beef engage in a playful tango with crisp, succulent peppers, all enveloped in a symphony of aromatic spices. It is a captivating journey for the taste buds, an explosion of flavors that ignites the senses and leaves one craving for more. Whether you desire a quick and easy weeknight meal or a dish to impress your dinner guests, spicy beef pepper stir fry stands ready to fulfill your culinary aspirations.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 11

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 pound beef top sirloin steak, thinly sliced
1/2 cup cold water
3 tablespoons canola oil, divided
1 green pepper, sliced
1 sweet red pepper, sliced
Cooked rice or chow mein noodles

Steps:

  • 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. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , 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., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., 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.

Nutrition Facts :

SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Steps:

  • Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  • Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  • Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the 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.

SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Provided by Grace Young

Categories     Wine     Wok     Beef     Garlic     Ginger     Vegetable     Stir-Fry     Quick & Easy     Steak     Bell Pepper     Spring     Soy Sauce     Gourmet

Yield Makes 2 main-course servings

Number Of Ingredients 17

1 (1/2-lb) piece flank steak, well trimmed
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon finely grated peeled garlic (use a rasp grater)
1 teaspoon finely grated fresh ginger (use a rasp grater)
1/2 teaspoon salt
1/4 teaspoon sugar
5 teaspoons vegetable oil
1 tablespoon ketchup
1 tablespoon hoisin sauce
2 to 3 teaspoons chile garlic sauce, such as Vietnamese Tuong Ot Toi
1 large red bell pepper, cut lengthwise into 1/4-inch-wide strips (1 1/2 cups)
2 scallions, halved lengthwise and cut into 1-inch pieces (1/2 cup)
Accompaniment: steamed white rice
Special Equipment
a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
  • Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

SPICY GARLIC BEEF STIR FRY



Spicy Garlic Beef Stir Fry image

This stir fry is delicious with tender strips of beef, sweet fresh veggies and a spicy beef sauce. I like to marinate my stir fry meat before cooking to add an extra layer of flavor. I like to use Dale's Liquid Steak Seasoning, but it can be difficult to find. If you can't find this product, substitute 1 1/2 tbs. soy sauce plus 1 tbs. Worcestershire Sauce. It's not the same but close enough. The heat level of this dish is just right for me, but you may adjust the amount of cayenne pepper per your taste.

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sirloin steak, sliced into thin strips (1/4-inch)
2 tablespoons dale's liquid steak seasoning (low sodium)
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger, ground
1/4 teaspoon cayenne pepper
1 beef bouillon cube
1/2 cup water, boiling
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cups snow peas, trimmed
1 cup red bell pepper, sliced into thin strips
1 cup asparagus, sliced into 2-inch lengths
1 garlic clove, minced
1 onion, sliced thin (medium-sized)
1/4 teaspoon black pepper, freshly ground
2 cups white rice (I use quick-cooking)

Steps:

  • In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
  • Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
  • Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
  • In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
  • Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
  • Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
  • Serve immediately over rice.

Nutrition Facts : Calories 474.8, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 775.4, Carbohydrate 89.2, Fiber 6.2, Sugar 5.7, Protein 10.7

SPICY CRISPY BEEF



Spicy Crispy Beef image

I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.

Provided by Brent

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 17

¼ cup cornstarch
¼ tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon rice wine
1 ½ tablespoons honey
7 tablespoons granulated sugar
½ tablespoon chile paste
¼ cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
¼ cup sliced onion
¼ cup diced red bell pepper

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  • Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  • In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
  • Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 g

BLACK PEPPER BEEF AND CABBAGE STIR FRY



Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

  • Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
  • Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

Tips:

  • Select the Right Beef: Opt for flank steak, sirloin steak, or tenderloin; thinly slice it against the grain for extra tenderness.
  • Tenderize Your Beef: Use a meat mallet or fork to tenderize the beef slices before cooking; this helps break down the fibers, resulting in a more tender stir-fry.
  • Marinate the Beef: Marinating the beef in a mixture of soy sauce, rice wine, and cornstarch not only adds flavor but also helps tenderize it.
  • Choose Fresh and Colorful Vegetables: Use a variety of vegetables like bell peppers, onions, broccoli, carrots, and snow peas for a vibrant and flavorful stir-fry.
  • Prep Your Vegetables: Cut the vegetables into uniform sizes and shapes to ensure even cooking.
  • Use a Well-Seasoned Wok or Pan: A well-seasoned wok or pan helps distribute heat evenly, preventing the ingredients from sticking.
  • Cook the Beef in Batches: Avoid overcrowding the pan; cook the beef in batches to prevent steaming and ensure a nice sear.
  • Control the Heat: Maintain high heat while cooking to create that signature wok hei (breath of the wok) flavor.
  • Add the Vegetables Gradually: Add the vegetables in stages, starting with those that take longer to cook, like carrots and broccoli, followed by softer vegetables like bell peppers.
  • Use a Sauce Thickener: If you prefer a thicker sauce, add a cornstarch slurry (a mixture of cornstarch and water) towards the end of cooking.

Conclusion:

Spicy beef pepper stir-fry is a classic and versatile dish that combines the bold flavors of beef, spicy peppers, and an array of colorful vegetables. By following these tips and mastering the techniques, you'll be able to create a restaurant-quality stir-fry at home. So, gather your ingredients, heat up your wok, and get ready to enjoy this delectable dish that's not only delicious but also packed with nutrients.

Related Topics