Stir-Fry Beef with Peppers & Onion
Submitted by graymo
A quick and flavorful stir-fry featuring tender beef sirloin, vibrant bell peppers, onions, and mushrooms, all tossed in a savory soy-sherry sauce. Perfect for a weeknight dinner over rice.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minChef Tips
- Slicing Beef: For tender results, slice the beef against the grain into thin strips (about ¼-inch thick). Partially freezing the beef for 20–30 minutes makes slicing easier.
- Avoid Overcrowding: Stir-fry in batches if your wok or skillet is small to prevent steaming and ensure proper browning.
- Marinade Safety: Do not reuse marinade unless it’s cooked, as it contains raw beef juices. The recipe accounts for this by adding the marinade to the wok and cooking it thoroughly.
- Vegetable Prep: Slice vegetables uniformly to ensure even cooking. Avoid overcooking to maintain their vibrant color and crisp texture.
- High Heat: Keep the wok or skillet hot for proper stir-frying. If the pan cools, the ingredients may steam instead of sear.
Optional Variations
- Spicy Kick: Add 1 teaspoon chili garlic sauce or ½ teaspoon red pepper flakes to the marinade for heat.
- Extra Veggies: Include 1 cup broccoli florets or snap peas, stir-fried with the peppers and onions.
- Protein Swap: Substitute chicken breast or tofu for beef, adjusting cooking time as needed (chicken: 3–4 minutes; tofu: 2–3 minutes until golden).
- Gluten-Free: Use tamari instead of soy sauce and verify the sherry is gluten-free.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice.
Ingredients
Directions
Prepare the Marinade:
- In a shallow non-metal dish, whisk together soy sauce, sherry, water, cornstarch, sugar, and minced garlic until smooth.
- Add the thinly sliced beef to the marinade, tossing to coat. Let marinate for 15 minutes at room temperature (or up to 1 hour in the refrigerator for deeper flavor).
Cook the Vegetables:
- Heat 1 tablespoon peanut oil in a wok or large nonstick skillet over medium-high heat until shimmering.
- Add the red and yellow bell peppers, onion, and mushrooms. Stir-fry for 3–5 minutes until tender-crisp. Remove vegetables to a plate and set aside.
Cook the Beef:
- Add the remaining 1 tablespoon peanut oil to the wok. Using tongs, lift the beef from the marinade (reserving the marinade) and stir-fry for 2–3 minutes until just cooked through and no longer pink.
- Pour the reserved marinade into the wok with the beef. Cook for 1 minute, stirring, until the sauce thickens slightly.
Combine and Serve:
- Return the vegetables to the wok. Stir-fry for 1–2 minutes to heat through and coat with the sauce.
- Serve immediately over cooked rice (jasmine or brown rice recommended).
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