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.
Photographed by Takeshi Noguchi
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
- 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.