Quick Savory Pepper Steak Stir-Fry with Vegetable Fried Rice Step-by-step instructions

Before you start

Before starting, prepare all ingredients by washing, chopping, and measuring them.

The cooking process happens very rapidly once the heat is applied, so having the sliced beef, cut peppers, mixed vegetables, and measured glaze ready in bowls next to the stove is essential to prevent burning or overcooking during the stir-fry.

Instructions

Searing the Beef

1. 1Sear the beef
   Heat a wok over high heat until smoking. Add the sliced beef and sear until browned and cooked through, reaching an internal temperature of at least 145°F (63°C). Remove the beef from the wok and let it rest for at least 3 minutes.
   Look for The beef should be deeply browned and sizzling with steam.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the wok is very hot before adding the beef to get a good crust.

The beef should be sizzling aggressively as it touches the hot surface of the wok. Look for a deep, dark brown crust forming on the edges of the meat. Ensure the meat is cooked through before removing it to rest, which allows the muscle fibers to relax and retain moisture.

Glazing the Pepper Steak

2. 2Stir-fry peppers and glaze
   In the same wok, toss in the bell peppers and stir-fry for 2 minutes until crisp-tender. Pour the savory glaze over the peppers and return the seared beef to the pan. Toss everything together until the sauce thickens and coats the ingredients in a glossy sheen.
   Look for The sauce should look thick and glossy, coating the beef and peppers evenly.
   Tip Do not overcook the peppers to maintain their crunch.

The peppers should be added while the wok is still very hot to ensure they stay crisp. As the glaze is poured in, watch for the sauce to bubble and reduce, creating a thick, glossy finish that coats every piece of beef and pepper evenly. The aroma should be savory and intense.

Tossing the Fried Rice

3. 3Prepare vegetable fried rice
   Push the beef and pepper mixture to one side of the wok or remove it. Add the mixed vegetables and cooked rice to the hot wok. Toss and stir-fry for 3-4 minutes until the rice is heated through and well-combined with the vegetables.
   Look for The rice should be hot and slightly toasted with the vegetables.
   Tip Using chilled rice prevents the fried rice from becoming mushy.

The rice should be tossed frequently to ensure even distribution of heat and vegetables. Listen for the sound of the rice hitting the hot metal, which indicates it is toasting rather than steaming.

The final dish should look vibrant, with distinct grains of rice and tender, colorful vegetables throughout.

Common mistakes

A common mistake is overcrowding the wok, which causes the ingredients to steam in their own juices rather than sear. If preparing a larger quantity, cook in batches to maintain high heat.

Additionally, adding the sauce too early can prevent the meat from browning properly, so wait until the searing is complete before glazing.

How to tell it’s done

The beef is properly cooked when it reaches an internal temperature of 145°F (63°C) and shows a deep brown sear on the surface.

The bell peppers should be vibrant and bright in color with a crisp-tender texture. The fried rice should be hot throughout and lightly toasted, with the vegetables tender but still holding their shape.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest