Pioneer Woman Beef And Pepper Stir Fry is made with flank steak, low sodium soy sauce, sherry, brown sugar, fresh ginger, garlic, red chile paste, onions, red bell peppers, and jalapenos. This delicious stir fry recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 1 ½ lb. Flank Steak, sliced very thin against the grain
- ½ cup Low Sodium Soy Sauce
- 3 tbsp Sherry
- 2 tbsp Packed Brown Sugar
- 2 tbsp Cornstarch
- 1 tbsp Minced Fresh Ginger
- 2 cloves Garlic, minced
- 1 tsp Red Chile Paste (or a few dashes of Red Chile Oil)
- 2 tbsp Canola Oil
- 1 Medium Yellow Onion, sliced
- 2 Red Bell Peppers, cored and sliced into rings
- 1 tbsp Diced Fresh Jalapeno (or 1 tsp Diced Hot Pepper)
- Red Pepper Flakes, for sprinkling
- Fresh Cilantro Leaves, for garnish
How To Make Beef And Pepper Stir Fry:
- Marinate the beef: In a bowl, mix soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and red chile paste (or oil). Add the sliced beef, toss to coat, and set aside.
- Cook the onions: Heat 1 tbsp of oil in a skillet over medium-high heat. Once hot, add the sliced onions and cook for less than a minute. Remove to a plate.
- Stir-fry the peppers: Return the skillet to heat and add the bell peppers and jalapeno. Stir-fry for a minute until slightly charred but still firm. Remove to a plate.
- Cook the beef: Reheat the skillet and add 1 tbsp of oil. Stir-fry 1/3 of the beef, letting it sear for 20-30 seconds before turning. Cook for another 30 seconds, then transfer to a plate. Repeat with the remaining beef.
- Combine and simmer: Lower the heat and return all the cooked beef, onions, and peppers to the skillet. Pour in the remaining marinade and simmer on low heat for a few minutes until the sauce thickens.
- Serve: Turn off the heat and top with fresh cilantro leaves. Serve immediately.
Recipe Tips
- Slice the beef thin: Always slice the flank steak thinly against the grain to make sure it stays tender while cooking.
- Use a very hot skillet: Make sure the skillet is hot before cooking the beef to get a nice sear and avoid overcooking.
- Don’t overcook the veggies: Stir-fry the peppers and onions quickly to keep them crisp and vibrant.
- Mix the marinade thoroughly: Ensure the cornstarch is fully dissolved in the marinade for a smooth and thick sauce.
- Adjust the spice level: You can control the heat by adding more or less jalapenos or red chile paste depending on your preference.
How To Store & Reheat Leftovers
Storing in the Fridge: Place leftover stir fry in an airtight container and store it in the fridge for up to 3 days.
Freezing: To freeze, allow the stir fry to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat leftovers in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through. You can also microwave it for 1-2 minutes, stirring halfway through.
Nutrition Facts
- Calories: 280 kcal
- Protein: 23 g
- Carbohydrates: 15 g
- Fat: 14 g
- Saturated Fat: 3 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 780 mg
- Cholesterol: 45 mg
Try More Pioneer Woman Recipes:
Pioneer Woman Beef And Pepper Stir Fry
Description
Pioneer Woman Beef And Pepper Stir Fry is made with flank steak, low sodium soy sauce, sherry, brown sugar, fresh ginger, garlic, red chile paste, onions, red bell peppers, and jalapenos. This delicious stir fry recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Marinate the beef: In a bowl, mix soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and red chile paste (or oil). Add the sliced beef, toss to coat, and set aside.
- Cook the onions: Heat 1 tbsp of oil in a skillet over medium-high heat. Once hot, add the sliced onions and cook for less than a minute. Remove to a plate.
- Stir-fry the peppers: Return the skillet to heat and add the bell peppers and jalapeno. Stir-fry for a minute until slightly charred but still firm. Remove to a plate.
- Cook the beef: Reheat the skillet and add 1 tbsp of oil. Stir-fry 1/3 of the beef, letting it sear for 20-30 seconds before turning. Cook for another 30 seconds, then transfer to a plate. Repeat with the remaining beef.
- Combine and simmer: Lower the heat and return all the cooked beef, onions, and peppers to the skillet. Pour in the remaining marinade and simmer on low heat for a few minutes until the sauce thickens.
- Serve: Turn off the heat and top with fresh cilantro leaves. Serve immediately.
Notes
- Slice the beef thin: Always slice the flank steak thinly against the grain to make sure it stays tender while cooking.
- Use a very hot skillet: Make sure the skillet is hot before cooking the beef to get a nice sear and avoid overcooking.
- Don’t overcook the veggies: Stir-fry the peppers and onions quickly to keep them crisp and vibrant.
- Mix the marinade thoroughly: Ensure the cornstarch is fully dissolved in the marinade for a smooth and thick sauce.
- Adjust the spice level: You can control the heat by adding more or less jalapenos or red chile paste depending on your preference.