Ingredients

(Serves 4)

• 500 g beef strips (sliced thinly against the grain)
• 1 red pepper , cut into strips
• 1 yellow pepper , cut into strips
• 1 green pepper , cut into strips
• 1 onion , minced
• 2 garlic cloves , chopped
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• Black pepper , to taste
• Salt , to taste

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Instructions

1. Prepare the Ingredients

• Slice the bell peppers into thin strips and mince the onion and garlic. Pat the beef strips dry with paper towels to ensure they sear properly.

2. Sear the Beef

• Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the beef strips in a single layer and sear for 2–3 minutes, stirring occasionally, until browned but not fully cooked through. Remove the beef from the skillet and set aside.

3. Sauté the Vegetables

• In the same skillet, add the remaining 1 tablespoon of olive oil . Sauté the minced onion for 2–3 minutes until softened and translucent. Add the chopped garlic and cook for another 30 seconds, stirring to avoid burning.
• Add the bell pepper strips (red, yellow, and green) to the skillet. Cook for 5–7 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.

4. Combine and Season

• Return the seared beef strips to the skillet with the peppers. Stir in the soy sauce and season with black pepper and salt to taste. Cook for an additional 2–3 minutes, allowing the flavors to meld together and the beef to finish cooking.

5. Serve and Enjoy

• Remove the skillet from the heat and serve the beef stew hot. Pair it with steamed rice, quinoa, or crusty bread for a complete meal. Garnish with fresh parsley or cilantro if desired.

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Tips for Success

• Add Spice: For a kick of heat, add a pinch of red pepper flakes or a dash of Sriracha sauce.
• Vegetable Variations: Feel free to add other vegetables like zucchini, mushrooms, or broccoli for extra nutrition and texture.
• Make Ahead: This dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Why You’ll Love This Recipe

This Beef Stew with Peppers is a colorful, flavorful, and nutritious dish that’s easy to prepare yet packed with deliciousness. The tender beef pairs beautifully with the sweet and slightly tangy bell peppers, while the soy sauce adds a savory umami depth. Quick to make and versatile, this recipe is perfect for busy weeknights or meal prep.

Enjoy this hearty and vibrant dish—it’s comfort food with a burst of color and flavor!