Quick Beef Stir-Fry with Bell Peppers

Sometime in the mid-80s I gave my father a subscription to Gourmet Magazine for Christmas. I think this goes down in family history as the most appreciated gift ever given to him by one of his kids. He continued to subscribe to Gourmet for at least 15 years.

Over the last few years, mostly to get ideas for this site, dad has been skimming through decades old issues that he still has in stashes all over the house.

Here’s a recipe that started out from an old issue of Gourmet and used Worcestershire sauce, but over the years has morphed into something with a more Asian flare with soy sauce and sesame oil, and onions along with the strips of bell pepper.

The original recipe called for chuck, we used top sirloin, which made the beef strips very tender, but because the strips are so thin, and cut across the grain, you could easily use chuck.

Quick Beef Stir-Fry with Bell Peppers Recipe

Ingredients

• 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
• Salt and freshly ground black pepper
• 1 large garlic clove, minced
• 3 Tbsp grapeseed, safflower, canola, rice bran or other high-smoke point oil, divided
• 2 medium bell peppers, one red, one green, sliced into 1/4-inch strips
• 1/2 yellow onion, thinly sliced lengthwise (root to top)
• A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped
• 2 Tbsp chopped cilantro (optional)
• 1 Tbsp soy sauce
• 2 teaspoon sesame oil

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