Beef & Red Pepper Stir-Fry

EatingWell One-Pot Meals, December 1997

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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.

Beef & Red Pepper Stir-Fry

Makes: 4 servings, 2 cups each

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  • 1/3 cup oyster sauce (see Tips)
  • 1/4 cup water
  • 2 tablespoons Shao Hsing rice wine or dry sherry (see Tips)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/3 cup plus 2 tablespoons finely chopped scallions, divided
  • 2 large cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 3 teaspoons peanut oil or canola oil, divided
  • 12 ounces sirloin tip, cut into 1/8-by-3-inch strips
  • 2 medium red bell peppers, cut into 1-inch pieces
  • 12 ounces bok choy, stems and leaves separated, cut into 1-inch pieces (4 cups)
  • 1 8-ounce can baby corn, rinsed


  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.

Tips & Notes

  • Tips: Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.


Per serving: 226 calories; 8 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 21 g protein; 3 g fiber; 852 mg sodium; 800 mg potassium.

Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (113% dv), Zinc (25% dv), Potassium (23% dv), Folate (22% dv), Iron (15% dv).

Carbohydrate Servings: 1 1/2

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Recipe Categories

Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

Type of Dish
Main dish, meat
Ease of Preparation
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