I love stir-fry main courses. I’ve written about my favorite homegrown Stir-Fry With Broccoli Slaw in a previous post, and this Beef Stir-Fry with Bell Peppers and Black Pepper Sauce recipe from Cook’s Illustrated gives you another restaurant quality dish that is tasty and healthy. I’ve come to love bell peppers more and more – they are quite nutritious, loaded with vitamin C, vitamin E, and six carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. This recipe calls for two bell peppers, I throw in one more.
Like all Cook’s Illustrated recipes, this one is well thought out and tested to produce a dish that is flavorful, has pleasant texture, and visual appeal. This dish works to tenderize and enhance the beef’s flavor. It calls for using flank steak but I have used skirt steak with equally pleasant results. Throw in some ginger, garlic, scallions, and a bunch of crunchy/tender peppers, served over rice, and I think you will agree that this dish is a keeper.