Peggy's Beef with Peppers

Aunt Peggy's quick beef stir-fry: bite-size pieces of beef tenderloin with onions, green and red peppers and fresh mushrooms in a light soy, garlic and sesame sauce. Serves 4.

Dairy-freeKetoLow-carbNo added sugar

Contains: wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

From Aunt Peggy, Eric's mother's sister, in our own words.

Beef with green and red peppers, onions and mushrooms in a wok, served with rice
  • Prep 15 min
  • Cook 15 min
  • Total 30 min
  • Yield 4 servings (our estimate)

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Peggy, Eric's mother's sister, made this simple stir-fry with tender pieces of beef tenderloin, sweet peppers, onions and mushrooms. Her recipe was short: mix the ingredients and cook them in a pan or wok until the meat is done. We have written out the steps the way a stir-fry comes together best.

It is ready in about 30 minutes. Serve it over rice.

Ingredients

Beef and vegetables

  • 1 pound beef tenderloin, cut into small bite-size pieces
  • 2 1/2 tablespoons vegetable oil or olive oil
  • 1 clove garlic, crushed
  • 2 small yellow onions, sliced
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 cup sliced fresh mushrooms

Sauce

  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 beef bouillon cube, crumbled, or 1 teaspoon beef bouillon granules
  • 1 teaspoon sesame oil

New to an ingredient? See Toasted sesame oil in our kitchen glossary.

Instructions

  1. Prepare. Cut the beef into small bite-size pieces and pat them dry. Slice the onions and cut the peppers into strips.
  2. Mix the sauce. Stir together the water, soy sauce, cornstarch, bouillon and sesame oil until the cornstarch and bouillon dissolve.
  3. Sear the beef. Heat 1 1/2 tablespoons of the oil in a wok or large skillet over high heat. Add the garlic and the beef and stir-fry until browned on the outside, 2 to 3 minutes, then lift it out onto a plate.
  4. Cook the vegetables. Add the remaining oil, then the onions, peppers and mushrooms. Stir-fry until the vegetables are crisp-tender, 3 to 4 minutes.
  5. Finish. Return the beef and its juices to the pan. Stir the sauce, pour it in and cook, stirring, until it bubbles and turns glossy and the beef is cooked through, 1 to 2 minutes; the beef should reach at least 145°F. Serve over rice.

Nutrition per serving (estimated)

360Calories
11 gCarbohydrates
2 gFiber
8 gNet carbs
26 gProtein
25 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeKetoLow-carbNo added sugar

Tips

  • Tenderloin is the most tender choice, but sirloin or flank steak sliced thin across the grain work well and cost less.
  • Cook the beef in two batches if your pan is small, so it browns instead of steaming.
  • Stir the sauce again just before adding it; the cornstarch settles to the bottom.
  • Between the soy sauce and the bouillon, the dish is well seasoned, so taste before adding salt.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What cut of beef is best for beef with peppers?
Peggy used beef tenderloin, which stays tender with quick cooking. Sirloin or flank steak, sliced thin across the grain, are good, less expensive choices.
How do I know the beef is cooked?
Small pieces cook quickly. Cook them until browned and cooked through; an instant-read thermometer should read at least 145°F.
What do I serve with it?
Steamed white or brown rice, or noodles.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold lager, or an off-dry Riesling. Wine pairing guide

Another family stir-fry: Nellie's Sherry Beef 'n Spinach (kosher beef with sherry, ginger and spinach).

More beef and steak recipes

All beef and steak recipes | All recipes | Cooking guide and safe temperatures