Best 5 Spicy Beef With Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with our exquisite Spicy Beef with Peppers, a culinary symphony of bold flavors and vibrant colors. This tantalizing dish is a harmonious blend of tender beef, crisp bell peppers, and a medley of aromatic spices that will transport you to a realm of culinary delight.

The Spicy Beef with Peppers recipe offers two distinct yet equally delectable variations to cater to diverse palates. The first recipe, "Spicy Beef with Peppers (Stir-Fry)", presents a symphony of flavors in a stir-fried delight. Marinated beef and an array of bell peppers are expertly tossed in a sizzling wok, infused with a fiery blend of spices and zesty sauces. The result is a vibrant dish that ignites the senses with every bite.

For those seeking a more substantial meal, the "Spicy Beef with Peppers (Slow Cooker)" recipe offers an effortless and flavorful slow-cooked masterpiece. Simply combine the marinated beef, bell peppers, and a symphony of spices in your slow cooker, and let the magic unfold over several hours. The result is a melt-in-your-mouth beef dish imbued with a rich and complex flavor profile.

Both variations of this tantalizing dish promise an unforgettable culinary experience, whether you're craving a quick and vibrant stir-fry or a slow-cooked comfort meal. Prepare to embark on a taste adventure that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Provided by Grace Young

Categories     Wine     Wok     Beef     Garlic     Ginger     Vegetable     Stir-Fry     Quick & Easy     Steak     Bell Pepper     Spring     Soy Sauce     Gourmet

Yield Makes 2 main-course servings

Number Of Ingredients 17

1 (1/2-lb) piece flank steak, well trimmed
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon finely grated peeled garlic (use a rasp grater)
1 teaspoon finely grated fresh ginger (use a rasp grater)
1/2 teaspoon salt
1/4 teaspoon sugar
5 teaspoons vegetable oil
1 tablespoon ketchup
1 tablespoon hoisin sauce
2 to 3 teaspoons chile garlic sauce, such as Vietnamese Tuong Ot Toi
1 large red bell pepper, cut lengthwise into 1/4-inch-wide strips (1 1/2 cups)
2 scallions, halved lengthwise and cut into 1-inch pieces (1/2 cup)
Accompaniment: steamed white rice
Special Equipment
a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
  • Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

THAI BEEF WITH PEPPERS



Thai Beef with Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Cook the noodles according to the package directions.
  • In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
  • Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
  • Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
  • Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

SPICY BEEF STEW WITH BEANS & PEPPERS



Spicy beef stew with beans & peppers image

Just the thing to warm you up on a cold winter night

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 12

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

Steps:

  • Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
  • Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • For the best flavor, use high-quality beef. Look for cuts that are well-marbled, as this will help to keep the meat moist and flavorful.
  • If you don't have a wok, you can use a large skillet or Dutch oven.
  • Be sure to heat your wok or skillet over high heat before adding the beef. This will help to sear the meat and prevent it from sticking.
  • Don't overcrowd the wok or skillet. Cook the beef in batches if necessary.
  • Stir-fry the beef until it is cooked through but still slightly pink in the center. This will help to keep it tender and juicy.
  • Add the vegetables to the wok or skillet and cook until they are tender-crisp.
  • Season the dish with soy sauce, rice vinegar, and sesame oil. You can also add other spices or ingredients to taste.
  • Serve the spicy beef with peppers over rice or noodles.

Conclusion:

This spicy beef with peppers is a quick and easy weeknight meal that is sure to please the whole family. The beef is tender and flavorful, the vegetables are crisp and colorful, and the sauce is spicy and delicious. Serve it over rice or noodles for a complete meal.

Related Topics