Nutrition Facts
4 servings
4
Stir-fried Beef with Bell Peppers and Tomatoes
Today I propose a dish with Asian notes, made with stir-fried beef with bell peppers and tomatoes. A delicious, complete, balanced, and easy-to-make dish. What more could you ask for?
Ingredients
650 beef (steak or round)
5 soy sauce
1 Sugar
250 cold beef broth
2 Cornstarch
4 sunflower oil
2 bell peppers cut into pieces
1 large sliced onion
3 cloves Garlic
1 chopped fresh ginger
½ Pepper
2 large tomatoes cut into small slices
1 Coriander
Directions
1
Cut the meat into thin slices. Place in a bowl. Add 3 tablespoons of soy sauce and 1 tablespoon of sugar. Mix and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2
In another bowl, mix the cold beef broth, 2 tablespoons of soy sauce with the cornstarch until achieving a smooth texture. Set aside.
3
Heat a pan with 1 tablespoon of oil over high heat. Add 1/3 of the beef in a single layer and cook until browned on the edges without stirring (4-5 minutes).
4
Turn the meat over and cook for 2 more minutes.
5
Remove the meat to a plate and do the same with the remaining meat two more times, adding 1 tablespoon of oil for each batch. Set aside.
6
In the pan, add 1 tablespoon of oil again. Add the bell pepper and onion. Sauté for 5 minutes, stirring constantly.
7
Reduce the heat to medium. Add the chopped garlic, ginger, and pepper. Cook, stirring, for 1 minute.
8
Add the cooked beef, then pour in the broth with cornstarch. Cook for about 3 minutes, until the sauce thickens.
9
Add the tomatoes and stir to coat them.
10
To finish, remove from heat and add chopped coriander. Serve immediately with white rice. You can find the detailed recipe on my blog, as well as plenty of other delicious recipes.
Ingredients
Ingredients
650 beef (steak or round)
5 soy sauce
1 Sugar
250 cold beef broth
2 Cornstarch
4 sunflower oil
2 bell peppers cut into pieces
1 large sliced onion
3 cloves Garlic
1 chopped fresh ginger
½ Pepper
2 large tomatoes cut into small slices
1 Coriander
Directions
Directions
1
Cut the meat into thin slices. Place in a bowl. Add 3 tablespoons of soy sauce and 1 tablespoon of sugar. Mix and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2
In another bowl, mix the cold beef broth, 2 tablespoons of soy sauce with the cornstarch until achieving a smooth texture. Set aside.
3
Heat a pan with 1 tablespoon of oil over high heat. Add 1/3 of the beef in a single layer and cook until browned on the edges without stirring (4-5 minutes).
4
Turn the meat over and cook for 2 more minutes.
5
Remove the meat to a plate and do the same with the remaining meat two more times, adding 1 tablespoon of oil for each batch. Set aside.
6
In the pan, add 1 tablespoon of oil again. Add the bell pepper and onion. Sauté for 5 minutes, stirring constantly.
7
Reduce the heat to medium. Add the chopped garlic, ginger, and pepper. Cook, stirring, for 1 minute.
8
Add the cooked beef, then pour in the broth with cornstarch. Cook for about 3 minutes, until the sauce thickens.
9
Add the tomatoes and stir to coat them.
10
To finish, remove from heat and add chopped coriander. Serve immediately with white rice. You can find the detailed recipe on my blog, as well as plenty of other delicious recipes.
Notes
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