Beef with Peppers: A Classic Stir-Fry Recipe from The Pioneer Woman
A high-heat sear transforms basic ingredients into a flavorful, low-fuss dinner solution.
Beef with Peppers: The Pioneer Woman’s Classic Stir-Fry
If you’re searching for the ultimate combination of tender beef, crisp peppers, and a savory Asian-inspired sauce, Ree Drummond’s Beef with Peppers delivers on all fronts. This well-loved Pioneer Woman recipe transforms simple ingredients into a vibrant, satisfying meal perfect for busy weeknights or casual family dinners.
Table of Contents
- Introduction & Origins
- Ingredient List
- Preparation Steps
- Pro Tips & Variations
- Serving Suggestions
- Nutrition Information
- Frequently Asked Questions
A Beloved Classic: Why Beef with Peppers?
Beef with Peppers is steeped in the tradition of Asian stir-fries, fusing bright bell peppers with thinly sliced beef in a rich, glossy sauce. The dish is popular for its adaptability, coming together quickly while allowing personal flourishes, spice tweaks, or seasonal veggie swaps. Ree Drummond’s Pioneer Woman version emphasizes simplicity without sacrificing depth of flavor—a hallmark of her cooking style.
Ingredients for Beef with Peppers
To make this dish, gather these key ingredients. Many are pantry staples, allowing you to prepare this classic recipe with minimal fuss:
- Beef: 1 pound flank steak or sirloin, sliced thin against the grain for maximum tenderness.
- Bell Peppers: 2 large peppers, preferably a combination of red and green, cut into thin strips.
- Soy Sauce: 1/4 cup, providing the salty umami backbone.
- Dry Sherry or Rice Wine: 2 tablespoons, for subtle acidity and depth.
- Brown Sugar: 2 tablespoons, balancing the salt and spice with gentle sweetness.
- Cornstarch: 1 tablespoon, thickening the sauce to a silky finish.
- Ginger: 1 teaspoon, freshly grated or minced.
- Garlic: 2 cloves, minced.
- Chili Paste or Chili Oil: 1-2 teaspoons (optional), for a gentle kick.
- Vegetable Oil: 2 tablespoons, for sautéing.
- Green Onions: 2, sliced for garnish and added flavor.
- Cooked Rice: For serving—white or brown rice both work well.
Step-by-Step Preparation
Follow these steps to achieve beautifully cooked beef with vibrant peppers and a perfectly balanced sauce:
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste.
- Add sliced beef and toss until coated. Cover and refrigerate for 15–30 minutes to tenderize.
- Slice the Peppers:
- While the beef marinates, slice bell peppers into thin strips to ensure quick, even cooking.
- Optionally, prep green onions and measure other sauce ingredients.
- Cook the Beef:
- Heat vegetable oil in a large skillet or wok over high heat. When shimmering hot, add beef (reserve marinade).
- Sear quickly for 1–2 minutes per side until just browned; avoid overcrowding—work in batches if necessary.
- Transfer to a plate.
- Stir-Fry the Peppers:
- Add a bit more oil to the pan if needed. Toss in sliced peppers, stir-frying until slightly tender but still crisp, about 2–3 minutes.
- Combine & Finish:
- Return beef to the pan. Add reserved marinade.
- Stir-fry everything together until sauce thickens, beef is cooked through, and peppers are bright, 2–4 minutes more.
- Adjust seasoning to taste.
- Serve:
- Serve hot over steamed rice. Garnish with sliced green onions and extra chili oil (if desired).
Pro Tips & Variations
- Slicing matters: Always slice beef thinly against the grain; this ensures maximum tenderness, especially with quicker-cooking cuts like flank or sirloin.
- Marinate for flavor: Even a 20-minute marinade infuses beef with deep flavor and helps prevent dryness during stir-frying.
- Use high heat: Stir-fries are all about quick cooking—use the highest heat you can safely manage. This ensures caramelization and prevents soggy vegetables.
- Mix up the peppers: Try yellow or orange bell peppers for added color and sweetness. Hot peppers (like Fresno or jalapeño) can add spice.
- Add vegetables: Snap peas, mushrooms, or baby corn are traditional add-ins for extra crunch and nutrition.
- Adjust the sauce: For a lighter sauce, reduce the cornstarch or substitute low-sodium soy sauce.
- Make it gluten-free: Use tamari or coconut aminos in place of regular soy sauce.
Serving Suggestions
This dish is versatile and easy to pair with other items. Here are a few serving ideas:
- Serve immediately over fluffy white or brown rice.
- Pair with crunchy Asian slaw or steamed broccoli for a balanced plate.
- Top leftovers with a fried egg for a speedy lunch.
- Wrap stir-fry in lettuce leaves for a lower-carb option.
Nutrition Information
| Nutrient | Per Serving (est.) |
|---|---|
| Calories | 350–410 |
| Protein | 25g |
| Carbohydrates | 32g |
| Fat | 12g |
| Sodium | 950mg |
*Values are approximate and depend on beef cut and sauce quantity*
Frequently Asked Questions (FAQs)
Can I use a different cut of beef?
Yes, sirloin, ribeye, or even top round work well. Just be sure to slice thinly against the grain for tenderness.
How do I get my beef as tender as possible?
A combination of thin slicing, a brief marinade, and high-heat quick cooking produces the most tender result.
Can I make this dish ahead?
It’s best enjoyed fresh, but you can marinate the beef the night before. Stir-fried leftovers can be refrigerated for up to 2 days and reheated in a hot skillet or microwave, though peppers may soften slightly.
What others are reading
Is this recipe spicy?
The recipe calls for chili paste or chili oil, but you can omit it for a mild flavor, or increase the amount for more heat.
What are substitutions for dry sherry?
Dry white wine or rice cooking wine makes a good substitute. Apple cider vinegar can work in a pinch for acidity, though sherry gives the most authentic flavor.
How do I make this dish gluten-free?
Swap soy sauce for tamari or coconut aminos and ensure all ingredients are certified gluten-free.
Expert Tips from Ree Drummond
- For speed, prep all vegetables and sauces before you start cooking. Stir fry moves quickly!
- Add a handful of snap peas or sliced carrots for extra crunch.
- Finish with a drizzle of sesame oil or sprinkle of sesame seeds for nutty flavor.
- Leftover stir-fry makes fantastic wraps or filling for Asian-inspired tacos.
Variations & Creative Twists
- Sweet & Sour: Add pineapple chunks and a splash of rice vinegar for a tangy twist.
- Hot & Spicy: Toss in sliced hot red chilies during stir-frying for added fire.
- Mushroom Lover’s: Include sliced shiitake or cremini mushrooms with the peppers.
- Low Carb: Serve over cauliflower rice or spiralized zucchini.
Beef with Peppers: Cultural Context
This dish channels classic Cantonese and Westernized takeout flavors—delicate yet robust, starring beef and brightly colored peppers. It represents the versatile nature of stir-fries and their place in everyday cooking, easy enough for weeknight meals yet impressive enough for entertaining.
How to Store & Reheat Leftovers
- Storage: Place cooled leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet with a splash of water or microwave in short intervals, stirring halfway.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, including marinating time.
- Balanced Flavors: Salty, sweet, and spicy notes blend beautifully, customizable to personal taste.
- Colorful & Nutritious: Peppers contribute vitamin C, fiber, and antioxidants—making this dish as nutritious as it is tasty.
- One-Pan Simplicity: Minimal cleanup means more time relaxing after dinner.
Final Thoughts
Ree Drummond’s Beef with Peppers stands out for its approachable technique and crowd-pleasing flavors. Whether you’re an experienced home cook or a beginner looking for reliable results, this recipe belongs on your weeknight rotation. Invest a few minutes in prep and you’ll be rewarded with the characteristic blend of savory beef, crisp peppers, and glossy sauce—a true Pioneer Woman classic.
References
- https://www.youtube.com/watch?v=BGV4p4fE1cc
- https://www.food.com/recipe/pioneer-womans-hot-spicy-italian-drip-beef-488597
- https://www.thepioneerwoman.com/food-cooking/recipes/a60154913/beef-stroganoff-stuffed-peppers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9984/beef-with-peppers/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38667509/pepper-steak-recipe/
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