This beef and peppers dish is another quick and easy recipe for people who are in a hurry or do not have enough time but still want to cook a decent meal.
I got this recipe from my mama who got it from my aunt. It is a really simple recipe, consisting mainly of beef and lots of bell peppers. Bell peppers in the Philippines are not that cheap, I think it is because they are only grown in cool places which Philippines is definitely not, except for two places I know: Baguio and Tagaytay. So when I got a bag of bell peppers when I went food shopping yesterday and this is the first thought that entered my mind.
Cooking beef can be tricky sometimes unless you get a prime cut beef which can be very expensive, they could turn dry and chewy. The technique I learned for sauteing beef is to cook it quickly over high heat and not to overcook it to keep it tender.
Beef and peppers
- 1 pound beef tenderloin or sirloin - cut into think slices
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons oil
- 2-3 cloves garlic - - minced
- 1 small onion - - coarsely chopped
- 1 big red bell pepper - - cored, seeded and cut into strips
- 1 big green bell pepper - - cored, seeded and cut into strips
- 2 tablespoons butter
- salt and pepper - to taste
- 3 tablespoons soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch
- In a bowl, mix together the cornstarch, salt and, pepper. Add the beef slices coating each slice with the cornstarch mix.
- In a large pan or wok, heat oil over medium-high heat. Saute garlic and onion until tender and aromatic. Add the bell peppers and cook for 2-3 minutes or just until half cooked. Remove from the pan and set aside.
- Turn heat to high. Add butter and the beef strips. Cook for 2-3 minutes just until slightly browned. Do not overcook to keep the meat tender and juicy.
- Meanwhile, in a small bowl, mix together water, soy sauce, and 1 teaspoon cornstarch to make a slurry. Pour the mixture to the beef and add back the bell peppers.
- Season with salt and pepper as needed. Cook for another minute or so but do not overcook and bell peppers should still be a bit crisp.
- Remove from heat and serve on top of rice immediately.