Edit ModuleShow Tags

Spicy Pan-Seared Beef with Bell Peppers and Onions Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics

You can skip the takeout order and easily make your own spiced-up stir fry. Korean cooking includes a wide range of sizzling dishes served with steamed or stir-fried vegetables on a bed of hot rice, often employing ingredients familiar to other Asian pantries: soy sauce, rice vinegar, sesame oil, ginger and garlic, notes chef and cookbook author Marie Simmons, who contributed this recipe to Real Food. This marinade features gochugaru, hot Korean red-pepper paste. If it's not available, you can substitute another Asian hot sauce, such as sriracha. This dish also works well made with boneless, skinless chicken thighs.


Spicy Pan-Seared Beef with Bell Peppers and Onions

Makes 4 servings

4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 tablespoons gochugaru
2 teaspoons toasted sesame oil
2 cloves garlic, grated
2 teaspoons ginger, peeled and grated
12 to 16 ounces 1/8- to 14-inch-thick slices beef tri tip, or other well-marbled cut
3 cups sushi rice
peanut, avocado or canola oil, as needed
3 cups red, green and/or yellow bell pepper, cut into 14-inch-thick slices
3 cups large yellow onion, sliced in 14-inch-thick half slices
2 tablespoons thinly sliced scallion greens, for garnish


1. In a bowl, whisk together soy sauce, honey, vinegar, gochugaru, sesame oil, garlic and ginger until blended. Add more gochugaru to taste. Add beef and stir to coat. Cover and refrigerate at least 2 hours or overnight.

2. Just before serving, cook rice. Keep warm.

3. Heat 2 tablespoons frying oil in a large, heavy skillet over high heat until hot enough to sizzle a piece of pepper. Add pepper, reduce heat to medium and cook, stirring, 5 minutes. Add onion and cook 10 minutes, stirring occasionally, until browned. Spoon vegetables onto a serving platter and cover with foil to keep warm. 4. Heat same skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat pan. When hot enough to sizzle a slice of beef, use a fork or tongs to add a few slices at a time. Sear 1 to 2 minutes per side. Arrange beef atop vegetables.

5. Reduce heat to medium low, add reserved marinade to skillet and boil gently, stirring, 1 minute. Pour over beef and vegetables or serve in a small bowl on the side. Serve over wide bowls of rice. Top with sliced scallion greens.


Spicy Pan-Seared Beef: Per Serving: Calories 475 (143 From Fat); Fat 16g (Sat. 3g); Chol 47mg; Sodium 937mg; Carb 58g; Fiber 4g; Protein 25g

Edit ModuleShow Tags

Related Articles

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal

Bites that guarantee that old summer feeling

Ice cream, coffee, and brandy—just because they make us happy

Angel Food Strawberry Shortcake Recipe

Driscoll's Angel Food Strawberry Shortcake Recipe

Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews Recipe

Whether you want to fit back into last summer’s shorts or are looking for a healthy salad idea, toss up this easy recipe that mixes in filling nuts with antioxidant-rich kale and a kick of spice

The Near-Death Experience of the Owner of Jake O'Connor's and McKinney Roe

From trouble golfing in Ireland to emergency heart surgery, Dermot Cowley is alive and recovering—but plans for a new restaurant are now on hold

Meet the Joy Makers

Meet the Joy Makers

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs
Edit ModuleShow Tags

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Consider the Humble Raspberry

Consider the Humble Raspberry

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags
Edit ModuleShow Tags