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Beef with Red and Yellow Bell Peppers Recipe

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This recipe for Beef with Red and Yellow Bell Peppers is from Four Generations , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large garlic cloves (minced)
2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
½ teaspoon freshly ground pepper
1 tablespoon plus 2 teaspoons vegetable oil
1 pound beef eye of round (halved lengthwise and sliced crosswise /6 inch thick)
1 cup chicken stock
2 tablespoons oyster sauce
1 teaspoon cornstarch
1 red onion (sliced /2 inch thick)
2 yellow bell peppers (cut into -inch squares)
1 red bell pepper (cut into 2-inch squares)
1 teaspoon Chinese chili-garlic paste
½ teaspoon Asian sesame oil
¼ cup coarsely chopped basil
Directions:
Directions:
In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.

Step 2
In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.

Step 3
Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve

 

 

 

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