1 September, 2021
Asian Beef With Peppers & Green OnionsComments : 2 Posted in : Asian, Beef on by : Cook Plate Fork Tags: Asian influence, Asian food, Beef, beef sirloin, bell peppers, cooking beef, home cooking, sirloin, stir fry, Sweet peppers
A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.
Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.
What is the nutritional value of bell peppers?
Bell peppers are one of the most nutrient-dense foods available.
Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.
They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.
B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.
A delicious Asian flavored sauce is used to flavor the beef and peppers.
The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.
This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.
Asian Beef with Peppers and Green Onions
1/2 cup soy sauce or Tamari
1/2 cup chicken stock or vegetable broth
1 tablespoon honey
1 teaspoon sesame seed oil
1 teaspoon rice vinegar
2 inch piece of ginger, peeled and finely minced
If you do not have fresh ginger you could use one (1) of the following:
1 tablespoon ginger paste (store bought squeeze tube)
1 tablespoon powdered ginger
2 garlic cloves, finely minced
1 tablespoon corn starch
Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.
Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).
1-2 tablespoons coconut oil
1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces
2 large bell peppers, any color, cut into 1/2 inch cubes
3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices
Melt oil in medium sized frying pan over medium heat
Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers
Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute
Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.
Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.
- Lemon Artichoke Chicken
- Apple Cinnamon Upside-Down Cake
- Warm Brussels Sprouts & Dilled Potato Salad
- Chocolate Mexican Coffee Cake
- Slow Cooking, is it Safe?
Pingback: Sticky Honey Ginger Chicken Drumsticks | Cook Plate and Fork
Pingback: Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions | Cook Plate and Fork