Stir-fry Beef Four Ways

Looking for new recipes to try?  Here are some stir-fry beef recipes I’ve made  for my family over the years made with only two elements to flavor the dish.  Surprise!  Yes! Two!


Stir-fry beef with veggies


  • 1 lb. beef chuck or brisket or any type of beef of your choice, cut thinly across the grain
  • 3 cloves garlic, chopped
  • half of small onions, chopped
  • 1/2 of large yellow bell pepper or 2 baby yellow bell peppers, sliced lengthwise
  • 1/2 of large red bell pepper or 2 baby red bell peppers, sliced lengthwise
  • 1/2 of large orange bell peppers or 2 baby orange bell peppers, sliced lengthwise
  • 2 handfuls of snow peas
  • 2 fl. cups broccoli florets, cut in small bite pieces
  • dark soy sauce and ground black pepper to taste
  • 1 tablespoon flour or more
  • 2 tablespoons olive oil

This recipe was prepared years ago, so you might want to use your own sense of taste to flavor this recipe using only a tablespoon of soy sauce at a time  until you achieve the flavor you want and ground black pepper.  Yes, these are the two elements used to flavor this dish.

Heat a skillet with a lid over medium heat and coat with oil when hot.  Add garlic and onions and saute until garlic turns brown and onions are translucent.  Add the meat.  Stir-fry until meat is no longer pink.  Turn the heat to medium-low.  Cover the skillet and let the meat sweat.   The sweat from the meat will be the sauce.  You can add a little bit of water if you want that much sauce.  Cook until tender.  Add the soy sauce and ground black pepper according to your taste.  Stir and cover again and let all the flavors blend.  The flavor depends on the type of soy sauce you use.  Of all the soy sauce I’ve tried, Silver Swan soy sauce (available at any Asian store)  is the best in my opinion.  It’s not too salty and has that unique soy flavor I love so much.  I tried using other brand, but it didn’t taste the same.  All of them were very salty unless you add sugar to lessen the saltiness or use a low-sodium soy sauce, which is not very useful when you want dark soy sauce without adding sugar to the recipe.

Anyway, add all the vegetables and stir-fry just until all vegetables are cooked halfway through.  You might need to cover the skillet for the veggies to cook evenly.  Make sure the meat is tender before adding the vegetables.  Then, sprinkle with flour and stir-fry until all flour is dissolved and well combined.  The sauce will thickens as it cooks in just a few seconds.  Use your judgement.  If the sauce is watery, add more flour until you achieve the consistency you prefer.  Turn off the heat immediately.  Serve warm over quinoa, couscous, pasta of your choice, steamed white, wild or brown rice.

You can try using salt and pepper if you don’t like soy sauce, but it wouldn’t taste the same of course.  Please be reminded that heat do varies depending on your stove.  Make the necessary adjustments.


I served this dish many times over the years and the most recent was on New Year’s Eve.  We had  a potluck gathering at our residence to welcome 2014.  I heard nothing but great compliments.  Everyone loved it.


For the ingredients, just omit the garlic and add broccoli florets, cut in bite pieces; sliced red bell peppers; and sliced onions.   The sauce varies depending on how much meat you are cooking.  The more meat, the more sauce it creates, so you might need to add extra tablespoon of all-purpose flour at a time to thickens the sauce according to your preference.  Please be reminded that only add the rest of the ingredients when the meat is tender.


This is the root of all these.  It started when we relocated to Chicago from Hawaii.  We dined at a Chinese restaurant near we lived.  We ordered Mongolian beef also known as Beef with onions. It was tasty, but it was made with so much onions.  It should have been called Onions with Beef instead of the other way around.  It inspired me to make my own at home and I have been making it ever since.

This was in demand in my catering years.  One of the most sought after recipes by my friends and consumers.  A friend of mine tried one at a Chinese restaurant here in Virginia and I was told that my version is better.   Again, use the same technique mentioned above for the meat until tender then add the sliced sweet onions, green onions cut about an inch and a half, soy sauce and ground black pepper.  Make sure you add the onions only when the meat is tender.  Don’t overcook the onions.  A good variation is to use pork instead of beef.  It’s very delicious as well.   A friend of mine tried using pork meat and she said it was gobbled up because it was really good.  You should try it too. You can also use chicken, if you wish.  To have a tender meat and  flavorful result, your cooking techniques have something to do with it.

Beef with onions



This is the fourth ways of cooking up stir-fry beef.  The preparation methods are the same.  Just add the asparagus when the meat is tender.  Cover and let the steam cook the asparagus.  Use the same technique mentioned above to cook the beef.  No sweat.

There you have it.    Note all the techniques used herein and use them in your cooking.  You can use any vegetables you prefer and make simple, delicious recipes for your family and friends, such as green beans, bitter melons, etc.  The possibilities are endless.  How easy is that?

Have a great day everyone!

Note:  If any of these recipes inspire you to use as a guide to create your own, please be considerate and credit and provide a link back to the original recipe.  Thank you.


© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂


This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.



  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.


De bone the chicken and slice in tiny pieces.


Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.


Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.


Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.


Prepare the Ingredients:



  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)

Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.


Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.