Beef Stir Fry with Tri-Color Peppers *** (Rsfh
Submitted by gonshoppin
Seared beef tenderloin tossed with colorful tri-color peppers, sesame oil, and a bright white wine vinegar finish. This 35-minute stir-fry is low-carb, high-protein, and bursting with flavor.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThin-sliced beef tenderloin gets a quick sear in sesame oil with soy sauce, ginger, and a surprising pinch of cumin that adds warmth without overpowering the peppers.
Green, yellow, and red bell peppers bring the color and crunch, while a splash of white wine vinegar at the end brightens the whole dish.
From cutting board to plate in 35 minutes flat, this one is built for busy weeknights when you want something that looks like you tried harder than you did.
Kitchen Tips
- Freeze the tenderloin for 15 minutes before slicing to get those paper-thin strips without a struggle.
- Let the skillet get properly hot before adding the beef. You want a hard sear, not a sad steam.
- Slice the peppers into similar-sized strips so they cook evenly.
- That vinegar at the end is non-negotiable. It cuts through the richness and ties everything together.
Ingredients
Directions
DIRECTIONS: Trim fat from meat, and cut crosswise into ¼ inch slices.
Heat oil in a large non-stick skillet over high heat until hot.
Add meat, soy sauce, and next 3 ingredients; stir fry 3 minutes or until meat is done.
Remove meat mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes.
Return meat mixture to skillet; add vinegar, and cook 1 minute.
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