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Pepper-Beef Stir-Fry
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- #33515
Thinly sliced round steak is marinated in a soy sauce mixture and then stir fried with bell pepper, green onion, mushrooms, and tomatoes and served over cooked Asian noodles.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
4 ounces beef top round steak
1 tablespoon soy sauce
1 tablespoon water
1 clove garlic, minced
1 dash black pepper
1 teaspoon cornstarch
1 tablespoon cooking oil
1/4 green bell pepper, cut into 3/4-inch pieces
2 green onions, bias-sliced into 1-inch lengths
1/4 cup sliced mushrooms
3 fresh tomato wedges
hot cooked noodles (optional)
directions
Cut the beef on the bias into thin slices. Hint: partially freeze the beef for easier slicing.
Make the marinade by combining the soy sauce, water, garlic, and pepper in a plastic zip-top bag. Add the beef and seal the bag. Turn it several times to completely coat the meat. Marinate at room temperature for 30 minutes or place in the refrigerator for up to 2 hours. Turn the beef occasionally to make sure it is marinating evenly.
Drain the beef and reserve the marinade. Add enough water to the reserved marinade to make 1/3 cup. Stir in the cornstarch until blended and then set aside.
Heat a skillet or wok over high heat and add the oil. When hot, add the bell pepper, green onion, and mushrooms. Stir for for 2-3 minutes or until the vegetables are crisp-tender. If you prefer softer vegetables, cook them a little longer. Remove the vegetables from the skillet with a slotted spoon.
If needed, add additional oil to the skillet or wok. Add the drained beef. Stir fry for 2-3 minutes or until cooked. Push the beef to the edges of the skillet to make a hole in the center.
Give the cornstarch/marinade mixture a stir then add to the center of the skillet. Cook until bubbly and thickened, stirring constantly.
Add the vegetables to the skillet and stir everything together. Gently stir in the tomatoes. Cook for 1-2 minutes more.
Serve over hot cooked noodles, if desired.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 19, 2017
Simple but lots of good flavor. Right amount of sauce.
April 7, 2016
I just made a serving for four to be served over rice. I only had a taste and it's perfect!!! Can't wait for the meal!😊
January 9, 2016
3 tomatoes, halved for a serving size of one? Is this a stir fry or a salad? I used one tomato, diced, and it was more than sufficient. Also, I think stir fry is better served over rice rather than pasta. Just my opinion.
It calls for 3 tomatoes WEDGES, not full tomatoes
August 20, 2011
I love the ease of a stir fry! The flavors in this recipe are simple, nothing overpowering so that the freshness of the veggies shine through. I scaled the recipe to 4 servings when I made it (hey, I wanted leftovers!) and all the proportions were perfect.