Beef Stir Fry with Tri-Color Peppers (Rsf
Submitted by dinosaur54
Beef tenderloin stir-fried with vibrant red, yellow, and green bell peppers in sesame oil with ginger, cumin, and a white wine finish. A fast, colorful weeknight dinner for 4 to 6.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThree colors of bell pepper, one hot skillet, and tender strips of beef make this stir-fry a weeknight showstopper that practically cooks itself.
Sesame oil and soy sauce lay down a savory base, while ginger and cumin add a subtle spiced warmth that keeps you reaching for one more bite.
A quick splash of white wine at the finish brings all those bold flavors into focus.
Pro Tips
- Cut the beef into uniform thin strips so everything cooks at the same pace.
- Don’t crowd the skillet. Cook the beef in batches if needed so it sears instead of steaming.
- Add the peppers after the beef so they keep their snap and color.
Ingredients
Directions
DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into ¼ inch slices.
Heat oil in a large non-stic skillet over high heat until hot.
Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done.
Remove pork mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes.
Return pork mixture to skillet
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