Pepper Beef Stir Fry with Peanuts
Pepper and Beef Stir Fry with Peanuts is a great weeknight meal – simple to prepare, quickly on the table, and a family favorite crowd pleaser. This version has bell peppers and peanuts, but feel free to mix and match what you have on hand. Broccoli would go well or perhaps try cashews instead of peanuts. Sky’s the limit!
A pepper and beef stir fry is a quick and easy meal to have ready to serve in 25 minutes! Keep reading this post to learn about different cooking oils, why every kitchen should have a wok, how to make this dish vegetarian and more!
Stir frying is a healthy and relatively simple way to make a ton of different meals with very similar ingredients and a great way to use up whatever is left in your vegetable drawer. Mastering the stir fry will pull more value out of your shopping list and more money back into your pocket!
Stir frying is a traditional Chinese cooking technique in which ingredients are fried in a small amount of very hot oil. The most popular oils to use in Chinese cooking are soybean oil, vegetable oil and peanut oil – all of which have a high smoke point. Soybean and vegetable oil have a neutral flavor. Peanut oil has a slightly aromatic and “peanuty” taste that would complement this pepper and steak stir fry nicely!
A high smoke point means that the oil can be heated to a high temperature before it smokes. When an oil smokes, it breaks down, oxidizes, and develops a burnt and bitter flavor. When an oil smokes it is possible that harmful polar compounds are released, which have been linked to a number of health issues. 1
Other oils with high smoke points include avocado oil and coconut oil. Coconut oil does have a noticeable flavor that you may find makes or breaks this pepper and beef stir fry depending on your flavor preferences.
Stir fry’s are traditionally made in a wok. A wok is a round-bottomed piece of cooking equipment that is quintessential of a Chinese stir fry. Woks come in a variety of sizes and are made of different materials. Do your research to decide what works best for your stove top.
There are many benefits to using a wok over a frying pan to make this pepper and beef stir fry.
A wok distributes heat more evenly and requires less oil. You can also impress your guests by flipping your pepper and beef stir fry in the wok! Because the wok is wide and deep, you are much less likely to make a mess when you go for the flip.
In the video you can see that my traditional wok has two handles. You can also find modern woks with more of a skillet handle. I find the two handles make it easier to lift the wok when it is in use, but both work great! If you are wok-less you can definitely still make this pepper and beef stir fry with any stove top pan or skillet.
I use beef sirloin because it is flavorful and juicy and relatively inexpensive. When making this pepper and beef stir fry, I recommend cooking the beef first then setting it aside. This ensures the beef gets seared, locking in the juice and flavor. Then it will be added back after the vegetables have been mostly cooked.
If you want to make this pepper and beef stir fry without the beef, try a plant based protein like tofu, seitan, or tempeh. I recommend using the same cooking method by slicing the protein in thin slices and stir frying to make it crispy. Sometimes I find seitan and tempeh to be dry, so consider making extra sauce!
The sauce pairs so well with the pepper and beef stir fry. You can whip it together while the other ingredients cook. You can use a low-sodium soy sauce if you prefer. And if you love the flavor of lime, try zesting the lime before juicing it!
Sesame seed oil would also make a delicious addition to the sauce. If you want a stronger peanut taste add 1-2 tbsp of peanut butter. There are so many variations that all end with a delicious pepper and beef stir fry meal.
Let’s get cooking!
So what are you waiting for?! This pepper and beef stir fry can be ready to serve in 25 minutes and is a real crowd pleaser. It goes great with a side of rice or noodles. Try doubling the recipes so you have leftovers in the fridge!
- ASNH-02-0083.pdf. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf. Accessed January 14, 2020.
- 2 tablespoons vegetable oil
- 1 pound beef sirloin cut into strips
- 2 cloves garlic sliced
- 1 onion sliced into half moon strips
- 1 bell pepper julienne (strips)
- ¼ cup soy sauce
- 1 lime juiced
- 1 tablespoon honey
- 1 tablespoon white miso
- 1 tablespoon ginger grated
- 1 tablespoon sriracha or chile garlic sauce
- ¼ cup peanuts chopped
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to a plate and add garlic, onion, and bell pepper. Cook and stir vegetables for 2 minutes.
- Combine soy sauce, lime juice, honey, miso, ginger, and srirarcha in a bowl.
- Add beef into vegetables and add sauce mixture. Continue to cook and stir until vegetables are tender, about 2 more minutes.
- Garnish with peanuts.