Oriental Beef with Peppers

Melissa Turner


I make this with beef or chicken. Both are delicious.


★★★★★ 2 votes

45 Min
20 Min
Stove Top


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  • 2 lb
    flank steak or sirloin (if using chicken 4-5 boneless skinless breast)
  • 1/4 c
    soy sauce
  • 2 Tbsp
    dry cooking sherry or chinese rice wine
  • 2 tsp
    sesame oil
  • 2 Tbsp

  • 2
    red bell pepper
  • 2
    green bell pepper
  • 1 c
  • 1/4 c
    dry sherry or rice wine
  • 1/2 c
    soy sauce
  • 1/4 c
  • 8 clove
    garlic (chopped)
  • 8 slice
    ginger (chopped)
  • 5 Tbsp

How to Make Oriental Beef with Peppers


  1. Cut beef in thin slices across the grain. Mix in 1/4 cup soy sauce, 2 tbsp sherry, 2 tsp sesame oil, and 2 tbsp cornstarch, adding the cornstarch last. Marinate for 30 mins.
  2. Remove seeds from the peppers and cut into thin strips, about 2 1/2 inches in length.
  3. In another bowl mix together 1 cup water, 1/4 cup sherry, 1/2 cup soy sauce, and 1/4 cup sugar.
  4. Add 4 tbsp oil to a preheated wok or skillet. Add garlic and ginger and stir-fry briefly until aromatic. Add the beef and stir-fry until it changes color. Remove and set aside.
  5. Wipe the wok or skillet with a paper towel. Add 1 tbsp oil. When the oil is hot, add the red and green peppers. Stir-fry briefly. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot over cooked rice.
  6. I like my sauce a little thicker and before adding the beef I usually add a little slurry of cornstarch and water to thicken it. Then add beef.

Printable Recipe Card

About Oriental Beef with Peppers

Course/Dish: Chicken, Beef
Main Ingredient: Beef
Regional Style: Asian

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