Beef and Peppers...a Taste of the Orient!

Total Time
Prep 15 mins
Cook 15 mins

This is a very tasty versatile Oriental dish. You can add different types of vegetables such as broccoli or red pepper to suit your needs. I serve this along with General Tso's Chicken (Tso Chung Gai) & some fluffy rice for a very IMPRESSIVE meal!

Ingredients Nutrition


  1. Combine garlic, ginger, 1 tbsp soy sauce, 1 tsp oil and 2 tbsp cornstarch. Add beef( I use flank steak), toss lightly. Saute small amounts of meat in hot oil quickly until done. Remove meat and keep warm.
  2. Add oil to pan, heat, saute onions and green peppers for about 2-3 minutes. Add stock, bring toa boil.
  3. Blend 1 tbsp cornstarch and the water together. Add to hot mixture with 1 tsp soy sauce and the sugar. Cook, stirring constantly, about 2 minutes. Add meat and burgundy cooking wine to sauce. Warm thoroughly and serve with rice.
  4. *Feel free to add different veggies- broccoli, red pepper or 2 quartered tomatoes. Enjoy!
Most Helpful

Not bad at all! Next time I think I'll use a bit less bouillon, since it didn't really thicken enough until I added more cornstarch/water. It was delicious over rice.

SheCooksToConquer February 21, 2008

I'm new to stirfrying, and this was a wonderful new addition to my attempts! I used sirloin, already cut for stir fry, and a mix of red, yellow, and green bell peppers. Also, used low sodium soy sauce. (That's all I keep on hand) and some sliced mushrooms. Thank you to my mewest Pac adoptee for a keeper!

Kizzikate May 31, 2007