Onion Beef With Peppers

Ingredients

• 454 gbeef sirloin, thinly sliced
• 2 tbsp (30 ml), as neededvegetable oil
• 2 cloves, mincedgarlic
• 1 large, thinly slicedonion
• 1, deseeded and thinly slicedgreen pepper
• 1, deseeded and thinly slicedred pepper
• 1egg white
• 1 tbsp (15 ml)Aloha shoyu
• 1 tbsp (15 ml)Shaoxing wine
• ½ tsp (2.5 ml)white pepper
• ¼ tsp (1.25 ml)Chinese five-spice
• ¼ cup (60 ml)water
• 2 tbsp (30 ml)oyster sauce
• 1 tbsp (15 ml)Shaoxing wine
• 1 tsp (5 ml)cornflour
• 1 tsp (5 ml)sesame oil

Instructions

1. 1

   Mix marinade

   In a mixing bowl, combine the marinade ingredients.

2. 2

   Marinate beef

   Marinate the beef for 20 minutes. In another mixing bowl, combine the sauce ingredients.

3. 3

   Set sauce aside

   Set the sauce aside.

4. 4

   Heat the oil

   Heat 1½ tbsp of the vegetable oil in a large skillet or wok.

5. 5

   Stir-fry beef

   Stir-fry the beef with the garlic for 4–5 minutes.

6. 6

   Remove the beef

   Take the beef out of the pan and set it aside.

7. 7

   Cook the vegetables

   Add the onions and peppers to the skillet or wok and stir-fry them in the remaining oil, adding more as needed.

8. 8

   Keep vegetables crisp

   Stir-fry the vegetables for about 2 minutes, until crisp-tender.

9. 9

   Return beef

   Return the meat to the skillet and add the sauce ingredients.

10. 10

    Thicken the sauce

    Bring the mixture to a boil, stirring until the sauce thickens.

11. 11

    Serve at once

    Serve immediately. The recipe serves 4.

What is onion beef with peppers?

This Hawaiian-style dish brings together strips of beef, onion and sweet peppers in a savoury stir-fry. Its ingredients reflect the varied influences found in Hawaiian cooking, including shoyu and Chinese seasonings.

The quick cook keeps the vegetables crisp-tender, while a brief marinade seasons the beef before it meets the thickened sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 29g protein, 12g carbs, 19g fat.

Beef provides most of the protein, while rice served alongside would add much of the meal’s carbohydrate. The cooking oil and sesame oil contribute fat, with further fat from the beef and egg white marinade. For a balanced plate, pair a serving with rice and extra vegetables.

The beef and marinade

Thin slices: evenly cut sirloin is easier to stir-fry quickly and makes the finished beef tender to eat.

Marinade: egg white, shoyu, Shaoxing wine and seasonings coat the beef. Give it the full 20 minutes stated in the method.

Building the sauce

Sauce mixture: water, oyster sauce, Shaoxing wine, cornflour and sesame oil come together before cooking. Stir it again before adding it, as cornflour can settle.

Thickening: bring the mixture to a boil while stirring, then stop once it has thickened and coats the ingredients.

Getting the vegetables right

Even slices: cut the onion and peppers to a similar thickness so they cook at much the same pace.

Crisp-tender finish: the method allows about 2 minutes of stir-frying. Keep the vegetables moving and remove them from the heat once they are tender but still have some bite.

Managing the heat

Hot pan: heat the oil before adding the beef, then stir-fry it with the garlic for 4–5 minutes as directed.

Separate stages: set the cooked beef aside while the vegetables cook. Returning it with the sauce brings the components together without leaving the vegetables to cook for longer than needed.

What to serve with it

Rice: serve the stir-fry with steamed rice to catch the savoury sauce.

Fresh sides: a simple cucumber salad or lightly cooked greens can add a cool or fresh contrast to the rich sauce.

Recipe notes & tips

• Slice the beef thinly so it cooks quickly in the hot pan.
• Prepare the sauce before you start stir-frying so it is ready to add.
• Stir the cornflour into the sauce mixture until evenly dispersed.
• Cook the vegetables briefly to preserve their crisp-tender texture.
• Add the remaining oil as needed rather than pouring it all in at once.

Variations

• Swap the peppers: use another favourite vegetable in place of one or both peppers.
• Add broccoli: cut it into small florets so it cooks quickly alongside the other vegetables.
• Use a different onion: red onion can stand in for the large onion.
• Serve with noodles: spoon the beef and vegetables over cooked noodles instead of rice.
• Adjust the seasoning: add more white pepper if you prefer a stronger peppery note.

Common mistakes to avoid

• Crowding the pan: the ingredients can steam instead of stir-fry, so cook in batches if the pan is too full.
• Overcooking the vegetables: they lose their bite, so check them at about 2 minutes.
• Skipping the marinade time: give the beef the stated 20 minutes to take on the seasoning.
• Adding sauce without stirring: settled cornflour can make the sauce uneven, so mix it again before pouring it in.
• Leaving the sauce unstirred: stir as it comes to a boil so it thickens evenly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions