"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Saute with Peppers Recipe

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This recipe for Beef Saute with Peppers, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Hunter
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon sesame oil
1 pound beef tenderloin, sliced in 1/4-inch slices across the grain
1 tablespoon soy sauce
1 teaspoon fresh ginger, finely chopped, or 1/2 teaspoon ground
1/4 teaspoon cumin
3/4 cup onion, sliced
3/4 cup green bell pepper, cut into strips
3/4 cup yellow bell pepper, cut into strips
3/4 cup red bell pepper, cut into strips
1 clove garlic, crushed
Salt and pepper to taste
2 tablespoons rice wine vinegar
Cooked white or brown rice


Directions:
Directions:
Heat oil in a wok or large nonstick skillet until hot. Add the beef, soy sauce, and seasonings and stir-fry for three minutes. Remove beef from the wok and set aside.
Over medium-high heat, stir-fry the onion, bell peppers, and garlic for 4 minutes. Sprinkle with salt and pepper.
Return the beef mixture to the wok and add the rice wine vinegar, stirring to combine. Cook for 1 or 2 minutes. Serve with rice.





 

 

 

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