Stir-fried Beef and Green Bell Peppers

The key to this recipe is how the green bell peppers are cut. Use a lot of green bell peppers and enjoy the texture.

Stir-fried Beef and Green Bell Peppers
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 4-5 green bell peppers
  • 100 g beef round (for grilling)
  • 10 cm naga-negi long onion
  • [A]

    • 1 tbsp sake
    • 1 tsp sugar
    • 1 1/2 tbsp soy sauce
    • A pinch of pepper
  • 1 tbsp potato starch
  • Vegetable oil, as needed



Cut the bell peppers lengthwise in half and remove the stems and seeds. Cut diagonally into 6-7 mm thin shreds. Cut the negi lengthwise in half and then diagonally into 5 mm slices. Cut the beef into 5 mm strips and sprinkle with 1 tablespoon of potato starch.


Cutting diagonally into thin shreds: Cut lengthwise in half and then cut diagonally across the fibers into thin shreds. Since you're cutting the fibers, you end up with a softer texture than if you were to cut lengthwise along the fibers. The vegetables will be tender but crisp.


Warm 1 tablespoon of vegetable oil in a frying pan placed over medium heat. Stir-fry the bell peppers for 30 seconds to a minute over high heat. When the peppers look slightly wilted, turn off the heat and transfer them to a tray.


Add 1/2 tablespoon of vegetable oil to the pan and place over medium heat. Add the beef and stir-fry until the color changes. Add [A] in the order in which the ingredients are listed and continue stir-frying. When the beef is fully coated, add the bell peppers and negi, and briefly stir-fry to finish.


Adding the stir-fried bell peppers to the seasoned and stir-fried beef prevents the bell peppers from becoming overcooked, and promotes a crisp texture.