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Spicy Pepper Beef Recipe
|Soy sauce||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Beef sirloin steak/Flank steak||1⁄2 Pound, thinly sliced across the grain|
|Vegetable oil||3 Tablespoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Green bell pepper||1⁄2 Small, seeded and cut into match stick pieces|
|Red bell pepper||1⁄2 Small, seeded and cut into match stick pieces|
|Black pepper||1⁄4 Teaspoon|
|Ground toasted sichuan peppercorns||1⁄8 Teaspoon|
|Sesame oil||1 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1466 Calories from Fat 713
% Daily Value*
Total Fat 80 g123.1%
Saturated Fat 18.5 g92.4%
Trans Fat 0 g
Cholesterol 106.6 mg
Sodium 2298.5 mg95.8%
Total Carbohydrates 124 g41.4%
Dietary Fiber 4.1 g16.4%
Sugars 6.6 g
Protein 58 g117%
Vitamin A 43.2% Vitamin C 186%
Calcium 9.2% Iron 60.5%
*Based on a 2000 Calorie diet
Add beef and stir to coat.
Set aside for 30 minutes.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the vegetable oil, swirling to coat sides.
Add ginger and crushed red pepper and cook, stirring, until fragrant, about 5 seconds.
Add beef and stir-fry for 2 minutes or until barely pink.
Remove beef and set aside.
Add the remaining 1 tablespoon vegetable oil to wok.
Add green and red bell peppers and stir-fry for 1 minute or until crisp-tender.
Return beef to wok.
Stir in sugar, salt, pepper, Sichuan peppercorns, and sesame oil.