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Beef Stir-Fry with Peppers and Snow Peas

Beef Stir-Fry with Peppers and Snow Peas
Cut from the short loin, beef tenderloin is among the most tender cuts of meat. To retain this succulent texture, cook tenderloin quickly, as in this stir-fry. Serve over steamed white rice.

Ingredients:

  • 2 Tbs. canola oil
  • 1 lb. beef tenderloin, cut into strips 2 inches
     long and 1⁄2 inch wide
  • 1 orange bell pepper, seeded and cut
     into 1-inch pieces
  • 1 red bell pepper, seeded and cut
     into 1-inch pieces
  • 1⁄4 lb. snow peas
  • 1⁄3 cup chinablue Sweet Soy Sauce

Directions:

In a large stir-fry pan or wok over medium-high heat, warm the oil. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Add the orange and red bell peppers and the snow peas and cook until the peppers are just tender and the snow peas are bright green, about 1 minute. Stir in the sauce, cook for about 30 seconds more and transfer to a platter. Serve immediately. Serves 4.

Recipe provided by Richard Wong, chinablue.