A light hand transforms this often ordinary and rather lackluster buffet staple into a gorgeous dish of flavorful beef, tender/crisp peppers, and glistening tomatoes. Minutes to make, Beef, Bell Pepper and Tomatoes is one of our family’s go-to dishes when the tomatoes and peppers are in season.
Beef, Bell Pepper and Tomatoes
Growing up in Iowa, having a garden meant we’d run out and pick the peppers and tomatoes; not an option for everyone, but look especially for good tomatoes, and your dish will shine.
About Beef, Bell Pepper and Tomatoes:
Where my Mom came up with the recipe for this Cantonese dish was a mystery. I did some searching and found it touted in several Depression-era newspapers as a way to stretch beef that required no “special” Asian ingredients.
Then, there was a version in a 1950s-era Meta Given’s Cookbook. (I think Meta was responsible for the Tuna Noodle Casserole, the one with potato chips; anyway, it’s in her book.) Since I have my Mom’s copy and found a few stains that looked suspiciously like soy sauce on the page, mystery solved!
But I digress! I loved this stir-fry but always thought something was missing; Pat Tanumihardja, author of the Asian Grandmothers Cookbook, and I had a couple of conversations, and she clued me in. She uses a little Dow See (fermented black beans) and a touch of oyster sauce.
I added those in, and a couple of touches of my own, a little dark soy and more sauce, started chunking the veggies instead of slicing, and the dish is now next level. I know my Mom would have loved it. I think you will, too. If you have to skip the “special” Asian ingredients, no worries; after all, we Americans have done so for decades.
Beef, Bell Pepper and Tomatoes; recently, I started using chunks of tomatoes and peppers instead of slices. It cooks up much better and is easier to eat.
Making Beef, Bell Pepper and Tomatoes:
Mom had a good grasp of the fundamentals. The marinated meat is just cooked through, so it stays tender, the vegetables crisp/tender, and still vibrant. (I like to give the onions a head start.) Tomatoes are added last to just heat through.
For the meat, Mom used sirloin, and it’s my choice; others use flank, but round (sometimes called London broil) is a budget option. Overcooked, round turns tough, dry, and tasteless, so be especially careful not to overcook it. Whichever steak you choose, remember it cooks more in the sauce, so it’s better to sacrifice a little dark color than to overcook.
Like most Asian dishes, have everything ready to go before you begin cooking. This cooks so fast; start the rice a little ahead.
Beef, Bell Pepper and Tomatoes
Make Ahead:
- The steak can be sliced and marinated the evening before.
- Vegetables can be cut, but store the onions and peppers separately. Note that cut onion can taste stronger over time.
Serve With:
Rice, preferably jasmine, is best; in my opinion, fried rice competes too much with the flavors of the Beef, Bell Peppers, and Tomatoes.
For a full-on restaurant experience, add your favorite appetizers (some frozen ones are decent, some aren’t) and soup. Maybe my Hot and Sour Soup. And don’t forget the fortune cookie! (Am I the only one who always has several kicking around in the silverware drawer?)
Hot & Sour Soup
Leftover Beef, Bell Pepper, and Tomatoes:
Store in the refrigerator, tightly covered, three to four days. The tomatoes will never be quite the same.
- For best results, reheat servings, lightly covered, in the microwave.
- Do not freeze.
Other Recipes You Might Like:
Chinese Black Pepper Steak
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Steak:
When choosing steak and serving, get the most bang for your buck. Take advantage of rock-bottom pricing and freeze. Larger steaks, sliced across the grain and served in pieces, help stretch it.
- Leading up to Winter Holidays, Valentine’s Day, and Summer Holidays, groceries have various steaks on sale with different price points. Take advantage.
- Every steak has a corresponding roast; slice into steaks. Look for better roasts before the Winter holidays, cheaper in January and February.
- Compare price per pound on family packs. Divide and freeze extras whole or cube, or slice for recipes first. Label!
- Refashion leftover steak into another meal that just needs only a little, allowing you to average the cost.
- Rule of thumb: The better the steak, the less should be done, but give a lot of love to cheaper ones. Use marinades and rubs, keep them on the rare side, and always slice across the grain.
- Learn how/when to sub a cheaper cut for a pricier one. How a cheaper cut is cooked makes a big difference.
- Sirloin is usually affordable, frequently goes on sale, and can often sub for pricier cuts. Round is lean, prone to be dry, but can work if not overcooked.
- Buyers’ club sales may not be the cheapest, but you will almost always find better quality steaks and roasts.
Bell Peppers:
- Buy on sale or take advantage of discount store pricing. Compare the pricing of two or three packs to singles. Green peppers are the bargain; cheaper than other colors.
- Store for one to two weeks in a perforated bag (or the bag they come in; staple or tape it shut after removing one).
- If a save is needed, roast, peel, and freeze the colored ones; Green can be diced and frozen raw for recipes.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check both the American/Asian and International aisles.
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many condiments are carried in larger grocery stores.
I hope this dish serves you well! Whether you, like me, grew up on it, or you’re looking for a new favorite, Beef, Bell Peppers and Tomato Stir-Fry has stood the test of time. Enjoy!
Mollie
Beef, Bell Pepper and Tomatoes
Beef, Bell Pepper and Tomatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish Beef
- Cuisine: Asian
Ingredients
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon oyster sauce, optional
- 1/2 teaspoon baking soda, optional
For the Cornstarch Slurry:
- 2 tablespoons cornstarch
- 1 1/2 cups water or broth
- 3 tablespoons soy sauce
- 1 teaspoon dark soy
See note in instructions.
For the Beef, Bell Pepper and Tomatoes:
- 1/4 cup oil, divided
- 1 pound sirloin or round steak
- 1 large onion, sliced into 3/4” wedges, then cut across in half
- 2 large (or three smaller) green peppers, 1″ chunks
- 1 clove garlic, smashed and minced
- 1 tablespoon grated ginger
- 2 teaspoons dow see (fermented black beans) rinsed, optional
- 2 to 3 tomatoes, cut into wedges
Note: Mom’s original recipe for the slurry called for 1 tablespoon cornstarch, 1/2 cup water, and 1 tablespoon soy sauce.
Instructions
For the Marinade:
In a medium-sized bowl, mix the marinade ingredients, the soy sauce, oyster sauce, sugar, and baking soda. (Baking soda is my addition; it helps to tenderize the beef.)
For the Cornstarch Slurry:
Add the cornstarch to a small cup, then add water, bit by bit as you mix. Add the 3 tablespoons soy sauce and 1 teaspoon dark soy. Set aside. The slurry may settle; stir back together before using.
Note: If you don’t use dark soy, you may add an additional tablespoon Soy sauce; go by taste so the dish doesn’t become too salty.
For the Beef, Bell Pepper and Tomatoes:
For easier slicing, freeze beef for 20 to 25 minutes until stiff, but not frozen. Slice with the grain into sections about 2 to 2 1/2 inches wide, then holding the knife at an angle, cut across the grain into very thin slices. Place in bowl with the marinade and toss together. Cover and refrigerate for 30 minutes to overnight.
Heat 2 tablespoons oil in a large skillet or a wok over medium-high heat until hot. Add onion and cook two to three minutes, stirring often. Add the green pepper and stir until slightly softened but still crisp, four to six minutes. Make well in the center; add garlic and ginger, and dow see if using, and stir constantly until fragrant (about a minute). Quickly toss the vegetable mixture together and remove from pan. The vegetables will continue to cook just a little as they sit and steam.
If needed, work in batches, half the oil and half the beef at a time. Add the remaining 2 tablespoons of oil and heat briefly. Add beef and cook, stirring as needed, until the meat picks up a little color; don’t overcook. It will finish cooking in the sauce.
As soon as the meat is ready, stir the cornstarch slurry if it has settled and stir it into the skillet. Allow to come to a boil. Quickly add the onion/bell pepper mixture back into the skillet, stir. Turn off heat, add the tomatoes, and allow to heat through.
Serve with rice.
Helpful Hints:
- When stir-frying without a wok, use a large pan and move it around as needed.
- If the residue in the pan becomes too dark and in danger of causing scorching, take off the heat, add a little water, and scrape the bottom. Let the water evaporate.
- As the beef cooks, it can be pushed to the edge of the pan as it finishes, moving the less done toward the center.
- If, after coming to a boil, the sauce is too thick, add a little water.
