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Spicy Beef & Bell Pepper

A bowl of white rice and spicy beef and bell peppers.
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….

Looking for more Beef recipe? Try these:


Spicy Beef & Bell Pepper

Beef & Bell Pepper - LetTheBakingBeginBlog.com_
5 from 2 votes

Tender beef chunks with sweet bell peppers in a spicy sauce, a simple
and delicious beef recipe!

Author: Marina | Let the Baking Begin!
Course: Main
Cuisine: asian
Keyword: beef recipes, spicy beef
Calories: 330 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


  • 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


Special equipment

  • Heavy cast iron pot


  1. Cut away the fat from the beef chuck.
  2. Cut the meat against the grain into thin strips (as thin as you can), and then into 1-2 inch pieces.
  3. 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.
  4. Transfer the meat into a heavy cast iron pot.
  5. Add broth/water and seasoning (1 tsp mustard seeds, 1 tsp chili flakes, 1 tsp garlic powder, tsp thyme, ½ tsp black pepper & ¾ tsp salt).

  6. 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.
  7. 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.
  8. Add grated carrots to the frying pan and sauté for a couple of minutes.
  9. Add the wine and deglaze the pan, scraping the bits that are stuck to the pan. Remove from the heat. Set aside.
  10. 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.
  11. 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.

Recipe Notes

Serve over cooked rice.

Nutrition Facts
Spicy Beef & Bell Pepper
Amount Per Serving
Calories 330 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 104mg35%
Sodium 586mg25%
Potassium 793mg23%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 31g62%
Vitamin A 5378IU108%
Vitamin C 80mg97%
Calcium 47mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Helene

    Soooo delicious!! Made it with turmeric rice and was like an Indian dish!

    · Reply
  • Angie@Angie's Recipes

    The beef stir-fry looks very flavoursome and tasty.

    · Reply
    • Thanks, it really was!

      · Reply
  • Natasha of

    Oh my gosh this looks awesome! Thank you so much for sharing it! I need to buy some beef and make this ASAP! How long have you been using Thesis? Do you love it? I sure do!

    · Reply
    • I’ve been using it since December, because they have no tutorials on anything really, I can’t say I love it, more like hate it at this point, because of being so frustrated with not knowing how to change things and me NOT being a programmer or very computer savvy is very annoying. After spending money, I am just looking for something else at this point, because this is not what I want my site to look like… and their forum, is not very helpful.

      · Reply

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