Bright thin strips of crunchy sweet bell peppers combine with finely chopped perfumed onions that have been put through a garlic press, making them squishy and soft. Using a hot wok, start to layer your flavors of bitter, fresh, and savory. Reinfuse the ingredients and keep the seasoning from sticking to the wok by deglazing with cool water. Soy sauce, an Asian staple, adds a beautiful dark color to the dish and seasons the beef with tangy saltiness. Stir together over heat before serving and go to town on this savory beef stir-fry.


  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 3 garlic cloves
  • 150 milliliters water
  • salt
  • pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • ground chilis
  • 500 grams beef


  1. Wash the red and green peppers and cut them into thin strips. Finely chop the onion. Put the garlic through a garlic press. Put the onion and the garlic in a wok and then add the pepper strips. Deglaze the pan with the water, season with salt and pepper, and cook for 10 minutes over medium heat. Set the peppers and the onion aside. Pour the juices in a bowl and stir in the soy sauce, cornstarch, and a bit of ground chilis.
  2. Heat the wok again and sear the meat over high heat. Cook for a few minutes and then add the liquid mixture. Bring to boil then add the peppers to the meat.
  3. Serve.
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