Beef With Red And Yellow Bell Peppers

  1. 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.
  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.
  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
  4. Serve With: Steamed rice.
  5. Notes: One Serving: 271 calories, 5 gm total fat, 2 gm saturated fat, 11 gm carb.

garlic, soy sauce, sherry, sugar, freshly ground pepper, vegetable oil, beef, chicken stock, oyster sauce, cornstarch, red onion, yellow bell peppers, red bell pepper, chinese chiligarlic, asian sesame oil, basil

Taken from www.myrecipes.com/recipe/beef-with-red-yellow-bell-peppers (may not work)

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