I used packaged stir fry beef for this Bell Pepper and Beef Stir Fry. It worked fine for a quick and inexpensive weeknight meal. It would be equally delicious with left over beef from a grilled steak. Just serve with a steaming bowl of Basmati Rice. Delicious.
Ingredients
- 1 lb stir fry beef
- 1 tbsp canola oil
- 3 whole scallions, white and pale green parts
- 2 tsp grated ginger
- 5 cloves garlic, very thinly sliced
- 1/4 cup red curry paste
- 1 whole red and green bell pepper
- 1 tbsp fish sauce (nam pla)
- 1 tbsp seasoned rice wine vinegar
- 1 tbsp honey
- 1/3 cup soy sauce
- 1 tsp corn starch
Instructions
Gather all ingredients before starting recipe.
- Heat 1 tbsp canola oil in a medium sized skillet over medium high heat.
- Add 1 lb stir fry beef and cook, undisturbed, until browned underneath, about 4-5 minutes. Stir and cook for another 2-3 minutes until brown on all sides, but still pink in the center,
- Add 3 whole scallions, white and pale green parts thinly sliced, 2 tsp grated ginger and 5 cloves garlic, very thinly sliced. Cook, stirring until softened, about 2 minutes.
- Add 1/4 cup red curry paste and cook, stirring, until paste is fragrant and slightly darkened and is beginning to stick to the bottom of the pan, about 3 minutes.
- Add 1 whole red and green bell pepper julienned, and stir to coat.
- Add 1 tbsp fish sauce (nam pla), 1 tbsp seasoned rice wine vinegar, 1 tbsp honey, and 1 tsp corn starch dissolved in 1/3 cup soy sauce. Stir to combine and cook for another 3-4 minutes or until the sauce thickens.
