Spicy Pepper Steak

Beef, veggies and a flavorful Asian sauce. And it takes only 15 minutes to make!


4 servings


1 tablespoon chili or vegetable oil
1 pound cut-up beef for stir-fry
1 medium bell pepper, cut into 3/4-inch squares
1 medium onion, sliced
1/4 cup hoisin sauce
hot cooked noodles or rice, if desired


Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

Estimated Time

Preparation Time: 10 minutes
Total Time: 15 minutes

Additional Information

Serving this beefy stir-fry on a bed of Asian-style coleslaw is easy! Shred Chinese (napa) cabbage, and toss with seasoned rice vinegar and a dash of crushed red pepper.

Double the recipe (using two colors of bell pepper), and you'll have plenty left over to toss with pasta or to spoon into pita bread halves the next day.

Nutritional Information

1 Serving: Calories 205 (Calories from Fat 70); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 24 g Exchanges: 2 Vegetable; 3 Lean Meat

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