Please give a good recipe for beef and red and green bell peppers?

Question

looking for a good recipe for beef and green and red bell peppers with mushrooms and other chines and other veggies.i had one that required honey for the sweet and i forgot it. i like the beef and veggies but i want to know how to make the sauce( corn starch?) and what else involved...give me some yummy beef /veggie chinese food recipes with A THICKENEND yet succulant recipe! thanks!

Answer 1

Thinly slice the meat and marinade it in 1tablespoon soy sauce, 1tablespoon corn starch, 1 clove minced garlic, a few gratings of fresh ginger root or 1/4 tsp powdered ginger, 1 tsp of sugar 1 tablespoon dry sherry or rice wine vinegar for about 15 minutes.

Mean while: slice up the bell peppers into strips. slice up 1/2 onion, 4 or 6 mushrooms. In a wok or large frying pan heat 1 tablespoon oil (on high) add veggies and stir fry for about 3 minutes. Set aside.

Add another tablespoon of oil, dump in meat and sauce. Stir fry on high for 3 minutes until pink is gone from outside of meat, add veggies.

Mix together: 3/4 cup of beef broth, 1tablespoon soy sauce, stir into meat mixture until thickened. serve with white rice and extra soy sauce.


add another tablespoon of oil to wok(

Answer 2

When I started reading the question I immediately thought of stuffed peppers. The recipe is more on the Italian preparation.
So I fry the ground meat with onions, chopped mushrooms chopped carrots & celery, if you like, and seasonings such as garlic powder, salt, pepper and some honey. Add a little canned chopped tomato and mix. Taste to see if the seasoning is right.
An egg can be added also. Fill the peppers and pour your canned tomatoes in the bottom of your baking dish with some more salt and pepper and basil seasonings and cover with foil, bake for about one hour at 350 degrees or until peppers are soft.

Answer 3

Stuffed bell peppers:
ingredients:
ground beef
rice
bell peppers
one onion
chopped parsley or mint leaves
salt, b.pepper
finely chopped tomatoes or some tomato paste
olive oil (veg. oil)

instructions:
open the peppers from the bottom, taking out the seeds. Wash the rice well. Mix all the ingredients including the oil. Stuff the peppers with it (you can pre-fry the peppers if you want to). Place them in a deep pan/casserole. Place an upside-down plate over them. Add some water (not too much to cover the peppers). Cook over medium heat until the rice is done.
Serve one pepper per person (unless they are small). Serve plain natural yoghurt or djadjik (yoghurt mixed with chopped cucumbers) with it.
This is called "biber dolma" in Turkish.

Answer 4

Grilled Skewers with marinated Asian Beef and VEgetables
2 pounds top sirloin
2 red bell peppers washed and seeded 1 inch cut
2 green bell peppers washes and seeded 1 inch cut
1 large onion peeled and cut 1 inch
10 mushroom caps washed and stemmed

Marinade
2 oz. soy sauce
2oz oil
2 oz honey
2oz hoison sauce
1tsp hot pepper sauce
1 tsp fresh ginger peeled and grated or finally chopped
black pepper to taste

1.gather all ingredients soak 10 wooden skewers in water to prevent burning
2. Trim sirloin ( fat)cut length wise 1 inch cube remember to cut across grain
3. In mixing bowl combine ingredients and pour it over the beef place in fridge for 2-4 hours
4. Make skewers
5. then grill to temp you would like

Answer 5

I don't really know of any recipes, but you could always brown the beef, mix it with some seasoning (throw some honey in if you so desire), mushrooms, and mix in a handful of breadcrumbs and fill halved bell peppers and broil it until the peppers get a little blacky near the teeny rims on the top.

Answer 6

GROUND BEEF AND MUSHROOM PIE

A crisp, buttery crust tops this ground beef and vegetable pie, baked in a quiche dish. To accompany it, serve a big, leafy green salad, and your favorite fruit sherbet for dessert. For 1 pie, 6 servings, you will need:

1 1/2 lb. lean ground beef, crumbled
2 tbsp. butter
1 can of jar (2 1/2 oz.) sm. whole mushrooms, drained
1/2 lg. onion, finely chopped
1 green or red bell pepper, seeded, chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. dried oregano leaves
1 tbsp. all-purpose flour
1/2 c. beef broth
Pastry (recipe follows)
1 egg white, beaten with 1 tsp. water

1. In a large frying pan brown ground beef in butter. Add mushrooms, onion, green or red pepper and garlic. Cook, stirring, until onion is soft.
2. Mix in salt, mustard, oregano and flour. Cook until bubbly. Remove from heat and gradually mix in broth.

3. Spread meat mixture in a 10 inch quiche dish. Cover with pastry, turning edge under and pressing against side of dish. Brush with egg white mixture. If you wish, trim with cut-outs made from pastry trimmings. Pierce top in several places with a fork.

4. Bake at 425 degrees until pastry is golden, 25-30 minutes.

Pastry: Mix 1 cup all-purpose flour with 1/4 teaspoon salt. Cut in 1/4 cup butter and 1 tablespoon lard until mixture forms coarse crumbs. Beat 1 egg yolk with 1 1/2 tablespoons cold water. Add to flour mixture. Stir until pastry clings together. Shape into a ball. Roll out on a floured surface to an 11 inch diameter circle

Answer 7

thinly slice the beef, saute for a few minutes, and add your veggies (especially onions). when veggies soften, add a tablespoon of soy sauce and corn starch and red wine vinegar, let simmer for a minute so the sauce will thicken.

Answer 8

Beef And Peppers In Hoi-sin Sauce

Ingredients:

1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 cup snowpeas
1 cup brown mushrooms, halved
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 tbsp honey
1 Beef stock cube (optional)

Directions:

1. Heat the oil in a wok.

2. Add the meat to the wok and brown lightly.

3. Add peppers, onion, and stir fry for two minutes.
Add the mushrooms and snowpeas.

4. Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir fry for 1 minute.

5. Optionally, crumble the beef stock cube into a little hot water, and add to the wok to make a thick sauce.
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Beef Stir-fry With Tri-colored Peppers

Ingredients:

1 pound lean beef -- tenderloin
1 teaspoon Sesame oil
1 tablespoon Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Ginger
1/4 teaspoon Cumin
1 cup Onion -- slivered
3/4 cup Green bell pepper
1 Cup red bell pepper
1 Cup yellow bell pepper
2 tablespoon White wine vinegar

Directions:

Trim fat from beef, and cut crosswise into 1/4 inch slices. Heat oil in a wok over high heat until hot. Add beef, soy sauce, and next 3 ingredients; stir fry 3 minutes or until beef is done.

Remove beef mixture from skillet; set aside and keep warm. Place wok over medium-high heat; add onion and bell peppers, and stir fry 5 minutes..

Return beef mixture to skillet; add vinegar, and cook 1 minute.
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Chinese Five Spice Beef And Pepper Stir-fry

Ingredients:

1 1/2 Cups Jasmine rice or short grain white
2 cups beef broth or stock
2 tablespoons oil, 1 turn of the pan
1 1/2 pounds beef sirloin trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds

Directions:

Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm the liquid.

Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates -- 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
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Fried Beef With Green Peppers

Ingredients:

1 lb fillet of beef
2 tbsp cooking oil
(½ tsp) chopped garlic
2 green peppers, seeded and cut into slices
2 tbsp of black bean sauce
Salt and freshly ground black pepper, to taste
4 tbsp chicken stock
1 tsp of corn flour, combined with a little water Salt and freshly ground black pepper, to taste
1 tsp corn flour, combined with a little water

Directions:

1-Thinly slice the beef, then cut into strips and place in a bowl mixed with corn flour ... allow to marinate. Heat 30ml oil in a wok and stir fry the beef for about 5 minutes until cooked and place back in the bowl.

2-Heat 30ml of cooking oil in a wok. Add the black bean sauce, garlic and peppers. Stir together and cook for approximately 3 minutes, shaking the wok occasionally.

3-Stir in the chicken stock and beef, season with salt and pepper and continue to cook for about 3 minutes. Stir in the corn flour paste, stirring continuously, until the sauce has thickened.
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Beef & Vegetables Stir Fry

Ingredients:

1-1/2 pounds beef sirloin steak, cut into thin strips
1/4 cup oil
1 clove garlic, minced
1 cup thinly sliced carrots
2 stalks celery, diagonally sliced
1 large green pepper, cut into 3/4-inch squares
1 zucchini, thinly sliced
1/4 pound fresh mushrooms, sliced
1 cup chicken broth
2 tablespoons soy sauce
1-1/2 tablespoons cornstarch
3 cups hot cooked rice

Directions:

1. Brown steak strips in hot oil in wok or large skillet over high heat. Push meat to the side and add vegetables. Stir-fry approximately 3 minutes and push to the side.

2. Combine broth, soy sauce and cornstarch. Add to wok and cook until thickened. Serve over fluffy rice.