Saucy Beef Pepper Steak Stir-Fry Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and within reach, as stir-frying moves very quickly once the heat is turned on. Slice the beef into thin strips, ensuring they are uniform in size to allow for even cooking.

Clean and slice the bell peppers into strips, removing the seeds and stems. Having everything ready near the stove prevents the meat from overcooking while searching for ingredients.

Instructions

Ingredient Preparation

1. 1Prepare the ingredients
   Slice the beef into thin, uniform strips against the grain to ensure tenderness. Remove the seeds and stems from the bell peppers and slice them into strips of similar size to the beef.
   Look for The beef and peppers are sliced into consistent strips.
   Tip Slicing against the grain is vital for tender results.

The beef is sliced into thin, uniform strips against the grain, and the bell peppers are cleaned and sliced into consistent pieces, ensuring everything is ready for the high-heat cooking process.

Searing the Beef

2. 2Sear the beef
   Heat a large skillet over medium-high heat. Add the beef strips in a single layer and sear until browned on all sides. Cook the beef until it reaches 145°F (63°C), then remove it from the skillet and let it rest for at least 3 minutes.
   Look for The beef will have a deep brown crust and the skillet will be sizzling loudly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan, as this will cause the beef to steam rather than sear properly.

The beef is browned on all sides, sizzling loudly in the hot skillet, and has reached the required 145°F (63°C) internal temperature, indicating it is perfectly seared and ready for the next stage.

Stir-frying and Finishing

3. 3Stir-fry peppers and finish
   Add the sliced bell peppers to the hot skillet. Sauté them until they are tender-crisp. Return the cooked beef to the skillet and toss everything together until the ingredients are heated through and coated in the natural juices.
   Look for The peppers will be vibrant and tender-crisp while the beef is hot and juicy.
   Tip Serve immediately while the peppers retain a slight crunch and the dish is steaming hot.

The bell peppers are tender-crisp with a slight char, the beef is returned to the pan to combine flavors, and the entire dish is steaming hot and ready to be served immediately.

Common mistakes

A common mistake is overcrowding the skillet, which prevents the beef from searing properly and causes it to release juices, resulting in grey, steamed meat. Another error is failing to slice the beef against the grain, which leads to a chewy and tough texture.

Additionally, adding the vegetables too early or at too low a temperature can prevent them from blistering correctly, resulting in a mushy texture that does not complement the beef well.

How to tell it’s done

The beef is done when it is browned and has reached an internal temperature of 145°F (63°C). At this point, the meat should be tender and succulent.

The peppers should be cooked until they are tender-crisp, meaning they have softened but still retain a slight snap when bitten.

The dish should be glossy and coat the beef and peppers completely, with no thin or watery liquid remaining in the bottom of the skillet.

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