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Recipe: Beef and Pepper Stir-Fry

This delicious and easy-to-prepare stir-fry dish is sure to please with its savory beef, crisp-tender peppers, and silky sauce. Just ladle it over rice or pasta for a satisfying meal.

Ingredients

Makes
4-6
  • 1/4 cup hoisin sauce
  • 3 teaspoons Glace de Viande Gold® dissolved in 1 1/2 cups hot water
  • 2 tablespoons dry sherry
  • Pinch red pepper flakes, or to taste
  • 2 tablespoons cornstarch
  • 3 tablespoons peanut or vegetable oil, divided
  • 1 pound boneless beef sirloin, cut into thin slices (1/4-1/8 inch thick) across the grain
  • Salt and ground black pepper
  • 1 onion, sliced
  • 2-3 bell peppers, seeded and sliced
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • Cooked rice or pasta for 4-6 servings
  • 6 scallions, white and light green parts, cut diagonally in thin slices

Methods/steps

  1. In a small bowl, whisk together the hoisin sauce, diluted Glace de Viande Gold®, sherry, red pepper flakes, and cornstarch.  Set aside.
  2. Season the beef with salt and pepper.  Heat half of the oil in a wok or large skillet over medium high heat.  When the oil is very hot (it should shimmer but not smoke), add the beef and stir-fry until it is just browned, 2-3 minutes. Remove it from the pan and set it aside.
  3. Add the remaining oil to the pan, and, when it is hot, stir-fry the onion and peppers until they are crisp-tender, 4-5 minutes.  Add the garlic and ginger and cook very briefly, about 30 seconds.  Return the beef to the pan.  Give the sauce mixture a quick whisk and add it to the pan.  Cook, stirring, until the sauce thickens, about 1 minute.  Stir in the sesame oil.
  4. Serve the stir fry over rice or pasta, garnished with the scallion slices.

Additional Tips

Wine Pairing: Zinfandel or Syrah/Shiraz

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Classic French Stocks and Sauces