Thai Style Stir-fried Beef and Peppers

For Christmas I asked for food magazine subscriptions, and my family obliged. Sometimes I use the recipe as it states, but often I use it for inspiration. There was a recipe for something similar to this in the Food Network magazine, but it included ingredients we either did not have, or do not like (I’m looking at you, fish oil!). So, I took the idea of doing beef with peppers (and some basil and mint), and ran with it. This recipe was really good. And, like some other recipes I like, it does not require marinating the beef! Yay!

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We of course served it with rice, and I would recommend it anyway because of the sauce. There is a bit of heat in this recipe, so feel free to turn it up or turn it off. I added the coconut oil for a little extra Thai flavor, but you can leave it out if you don’t have it or don’t like it.

 

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Directions for Thai Style Stir-Fried Beef and Peppers

  • Oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon Szechuan peppercorns (optional)
  • 2-3 cups chopped sweet peppers (I used mini peppers and quartered them)
  • 1/2 cup chopped onion (optional)
  • 1-2 Tablespoons coconut oil (or regular oil)
  • 1/2 pound flank steak, sliced thinly
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 2 Tablespoons honey
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon chili oil
  • 1 Tablespoon rice wine vinegar
  • Pepper
  • 3-4 Tablespoons chopped basil
  • 3-4 Tablespoons chopped mint

Begin by sauteing the garlic, red pepper flakes, and peppercorns in a bit of oil over high heat.

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Then, stir in the onions, if using. Meanwhile, stir together the soy sauce, cornstarch, honey, ginger, chili oil, rice wine vinegar, and some pepper, then set aside. Once the onions have softened, add the sweet peppers.

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When the peppers have cooked, remove them from the pan. Add the coconut oil and once sizzling, add the beef.

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Brown the meat, then add the soy sauce mixture. Stir to coat the beef evenly.

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Once the beef has cooked, add the peppers, then near the end of cooking, add the basil and mint.

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Directions for Thai Style Stir-Fried Beef and Peppers (without pictures)

  • Oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon Szechuan peppercorns (optional)
  • 2-3 cups chopped sweet peppers (I used mini peppers and quartered them)
  • 1/2 cup chopped onion (optional)
  • 1-2 Tablespoons coconut oil (or regular oil)
  • 1/2 pound flank steak, sliced thinly
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 2 Tablespoons honey
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon chili oil
  • 1 Tablespoon rice wine vinegar
  • Pepper
  • 3-4 Tablespoons chopped basil
  • 3-4 Tablespoons chopped mint

Begin by sauteing the garlic, red pepper flakes, and peppercorns in a bit of oil over high heat. Then, stir in the onions, if using. Meanwhile, stir together the soy sauce, cornstarch, honey, ginger, chili oil, rice wine vinegar, and some pepper, then set aside. Once the onions have softened, add the sweet peppers. When the peppers have cooked, remove them from the pan. Add the coconut oil and once sizzling, add the beef. Brown the meat, then add the soy sauce mixture. Stir to coat the beef evenly. Once the beef has cooked, add the peppers, then near the end of cooking, add the basil and mint.

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6 thoughts on “Thai Style Stir-fried Beef and Peppers

  1. I really want to eat this! Funny, I just started to eat peppers more and I now buy onions and peppers regularly. Great inspiration. And hope you had a good bday weekend.

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