Stir-Fry Beef and Peppers [110]

Stir-Fry Beef with Peppers

  • Servings: 2
  • Difficulty: easy
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Stir-Fry Beef with Peppers

Adapted from ‘Stir-fried beef and vegetables’ from the book “Low-Fat, No-Fat Asian Cooking: 150 Simple, Delicious Recipes for a Healthier You” by Reader’s Digest

The original recipe used 180g broccoli florets, 180g sliced shitake mushrooms and 150g trimmed snow peas, I have replaced them with tri-colored capsicums instead. I have also omitted balsamic vinegar (1 tbsp) and chicken stock (80ml), I did not have the first and we prefer not to use chicken stock.


  • ¼ cup salt-reduced soy sauce
  • 2 tsp dark brown sugar
  • 500g lean rump (round) steak, slice thinly across the grain
  • 2 tbsp cooking oil
  • 1 red capsicum, seeded and thinly sliced
  • 1 green capsicum, seeded and thinly sliced
  • 1 yellow capsicum, seeded and thinly sliced
  • 4 spring onions/scallions, thinly sliced
  • 2 cloved garlic, crushed
  • 1 tbsp grated ginger
  • 1 pinch dried red chilli flakes
  • 2 tsp cornflour
  • 80ml water


  1. In a small bowl, combine 1 tablespoon of soy sauce and sugar. Add in the meat and set aside to marinate for at least 20 minutes.
  2. Heat oil in a large non-stick frying pan over high heat. Add the steak and cook for about 3 to 5 minutes depending on your preference. Transfer to a plate.
  3. Add the spring onion, ginger, garlic, chilli flakes and capsicum and cook for 3 to 4 minutes.
  4. In a small bowl, mix the remainin soy sauce, cornflour and water until well combined. Pour into the fryin pan and bring to a boil and cook until the sauce thickens. Add the drained beef into the pan and cook for another 30 seconds. Transfer to a plate and serve immediately.


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