SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STIR-FRY PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
- Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
- Add soy sauce, vinegar and pepper and cook another minute. Serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams
3 PEPPER LOBSTER STIR-FRY
Steps:
- Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
- Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
- Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
- Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.
BELL PEPPER STIR-FRY
This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!
Provided by the_cookie_lady
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Coat a wok or skillet with non-stick cooking spray; add oil.
- Place over medium-high heat until hot.
- Add peppers and stir-fry 4 minutes.
- Add reserved sauce mixture.
- Cook, stirring constantly until thickened.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7
THREE PEPPER STIRFRY
Make and share this Three Pepper Stirfry recipe from Food.com.
Provided by nemokitty
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 10 inch nonstick skillet, heat half of the broth to boiling over medium high heat. Add gingerroot and garlic; cook and stir 1 minute.
- Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring until vegetables are tender and most of the liquid has evaporated. Stir in hoisin sauce.
Nutrition Facts : Calories 39.9, Fat 0.6, SaturatedFat 0.1, Sodium 166.8, Carbohydrate 7.7, Fiber 1.7, Sugar 3, Protein 2.1
STEAK WITH THREE PEPPERS
Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."-Katherine Prier, Conway, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 489mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
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SICHUAN SPICY THREE PEPPER CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (10)Total Time 40 minsCategory Chicken And PoultryCalories 246 per serving
- In a medium bowl, stir together all the marinade ingredients. Toss the chicken in the marinade and set aside for 30 minutes.
- Heat a tablespoon of oil in your wok over high heat until smoking. Add the long hot peppers and cook for 3-5 minutes, until the peppers are tender but still a little crisp. You want to see some scorch marks on the outside of the peppers. Add a pinch of salt. Remove the peppers from the wok and set aside.
- Add another tablespoon of oil to your wok over high heat. Add the chicken to the pan in a single layer. Don’t stir. You want to get a good, crisp sear on the chicken. Brown the chicken until it’s cooked through. Take it out of the wok and set aside.
- Let the wok cool down a bit. Now add a ½ tablespoon of oil to the wok over low heat. Add the dried chili peppers, peppercorns, and garlic. Stir for 2 minutes to toast everything together. Turn the heat back to high and add the peppers, chicken, and soy sauce. Stir everything together for a minute and serve!
BEEF AND PEPPER STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (27)Total Time 45 minsCategory BeefCalories 249 per serving
- Add all the marinade ingredients to the beef in a bowl, mix well and set aside for 30 minutes at room temperature.
- When you're ready to cook, add oil to a wok and place over high heat until it's almost smoking. Sear the beef until it's just browned but still a little rare. If your wok is as hot as it should be, the beef should not stick and you should see a nice seared color. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
- Heat the wok back up to medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds and then spread the wine around the wok to de-glaze it. Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, soy sauces and fresh ground pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
- If you like to have more sauce with the dish, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
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SICHUAN THREE PEPPER PORK BELLY STIR-FRY - THE WOKS OF LIFE
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5/5 (10)Total Time 30 minsCategory PorkCalories 565 per serving
- Heat your wok with 1 tablespoon vegetable oil until just smoking, and add the pork belly. Stir fry the pork belly, turning down the heat to medium and cooking the pork until just crispy and browned (about 6 minutes). Remove the pork from the wok and set aside.
- Turn the wok back up to high heat, and add the long hot green peppers to the leftover oil from frying the pork belly. Stir-fry until just scorched, but not wilted, and set aside along with the pork belly.
- At this point, there should still be leftover oil in the wok. Turn the heat down to medium, and add the ginger. Gently stir until fragrant. Add the dried red peppers, garlic, and the Sichuan peppercorns if you are using the whole peppercorns. Some people enjoy the whole peppercorns, but others don’t--especially if you bite into one! For this dish, I don’t mind them whole, but if you would rather grind them, hold off on adding them to the dish at this point.
- Gently stir-fry for another 30 seconds. It’s important to toast the dried peppers and garlic but not burn them, or it will result in a bitter flavor!
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