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20 minute dinner recipes

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Beef & Red Pepper Stir-Fry


From EatingWell:  EatingWell One-Pot Meals, December 1997

This beef stir-fry recipe is loaded with plenty of vegetables—red bell pepper, bok choy and baby corn. But the secret to its great flavor is all in the sauce. Here, Shao Hsing rice wine and pungent oyster sauce give this simple beef-and-vegetable dish its amazing (and effortless) flavor.

4 servings, 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes



  1. Combine oyster sauce, water, rice wine (or sherry) and soy sauce in a small bowl; set aside.
  2. Combine 1/3 cup scallions, garlic, ginger and crushed red pepper in another small bowl.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 teaspoon oil. Add 1 tablespoon of the scallion mixture and sirloin; stir-fry until only a trace of pink remains in the meat, 1 to 2 minutes. Transfer to a bowl and set aside.
  4. Heat the remaining 2 teaspoons oil in the wok and add the remaining scallion mixture. Stir-fry until fragrant, about 30 seconds. Add bell peppers and bok choy stems and stir-fry for 2 minutes. Add bok choy greens and stir-fry until the vegetables begin to wilt, about 1 minute more.
  5. Add corn and the reserved oyster sauce mixture; stir until the sauce simmers, about 2 minutes. Add the reserved sirloin and toss until heated through, about 30 seconds. Serve immediately, sprinkled with the remaining 2 tablespoons scallions.


Per serving : 226 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 45 mg Cholesterol; 18 g Carbohydrates; 21 g Protein; 3 g Fiber; 852 mg Sodium; 800 mg Potassium

1 1/2 Carbohydrate Serving

Tips & Notes