Spicy Beef & Bell Pepper
I love beef and I love bell peppers, so why not marry them in one Spicy beef and Bell Pepper, I thought?
Different colors of peppers are better for presentation, but red bell peppers typically are the sweetest and are best for this dish.
Now that you know how to cook perfect rice, you can make this Spicy Beef and Bell Pepper and serve the two together. If you’re not a fan of bell peppers, replace’em with broccoli or even green beans, anything really, as long as you like it.
In Chinese restaurants this would most likely be served as a stir fry, but unless you own one of those fuel jet things that they use in Asian restaurants, your stir fry at home will not be the same thing as what they serve in the restaurant, because instead of the blazing hot pan that they have from using the special ‘jet fueled’ stove, you have a home stove, which does not generate enough heat, fast enough to just brown 2 lbs of meat & 3 bell peppers, without the pan loosing it’s heat. So before it all heats through, the meat will release it’s juice and instead of frying you will end up cooking your beef, which in turn will make your pieces of meat tough and bell peppers just cooked in liquid. That doesn’t sound too appetizing does it? So here’s how I came about solving this problem….
Spicy Beef & Bell Pepper
- 2 lbs beef chuck fat removed
- 2 medium onions diced
- 2 medium carrots grated
- 3 bell peppers cut into 1-2 inch strips
- 1 cup beef broth / water
- 1/4 cup red wine
- Oil for frying/sauteing
- 1 tsp mustard seeds
- 1 tsp + red chili flakes
- 1 tsp garlic powder
- 1/8 tsp thyme
- 1/2 tsp ground black pepper
- 3/4 tsp salt to taste
- Heavy cast iron pot
- How to Make Spicy Beef and Bell Pepper
- Cut away the fat from the beef chuck.
- Cut the meat against the grain into thin strips (as thin as you can), and then into 1-2 inch pieces.
- Brown the meat on both sides, in a blazing hot and oiled pan (about 30 seconds per side), in small batches as to not overcrowd the pan.
- Transfer the meat into a heavy cast iron pot.
- Add broth/water and seasoning (mustard seeds, chili flakes, garlic powder, thyme, black pepper & salt).
- Turn the heat to high, as soon as it comes to a boil, lower the heat to a simmer. Cover with lid. Allow to cook for 30 minutes, stirring occasionally.
- Meanwhile, add a couple tablespoons oil to the pan that meat was browned in, add the onions and sauté on medium heat for about 3-4 minutes or until golden in color.
- Add grated carrots to the frying pan and sauté for a couple of minutes.
- Add the wine and deglaze the pan, scraping the bits that are stuck to the pan. Remove from the heat. Set aside.
- In a separate frying pan, heat 2-3 tablespoons oil almost to smoke point. Add cut bell peppers and slightly brown them over high heat, stirring constantly. Do this for 3-4 minutes. Set aside.
- After 30 minutes of cooking beef, add the bell peppers, sautéed onions & carrots. Taste and adjust the seasoning (salt) and cook for another 10 minutes. Turn the heat off and serve over cooked rice.
Serve over cooked rice.
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