Prime Time Peppers and Beef Stir Fry

Prep Time 40 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 4
Calories 271 kcal


  • 2 Prime Time Yellow Peppers, cut into 2-inch squares
  • 1 Prime Time Red Pepper, cut into 2-inch squares
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp dry sherry
  • 1 tsp sugar
  • 1/2 tsp freshly ground pepper
  • 1 tbsp plus 2 tsp vegetable oil
  • 1 lb beef eye of round, halved lengthwise and sliced crosswise 1/16 inch thick
  • 1 cup chicken stock
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch
  • 1 red onion, sliced 1/2 inch thick
  • 1 tsp Chinese chili-garlic paste
  • 1/2 tsp Asian sesame oil
  • 1/4 cup coarsely chopped basil


  • In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.
  • In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.
  • Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the Prime Time Bell Peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve. Best served with steamed rice.


Recipe courtesy of
Photo: © Chas Plummer. Food styling by Alison Attenborough. As featured at