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Sweet & Spicy Beef Stir-Fry
with Zucchini, Peppers, & Peanuts
30 MIN
2 Servings
From the Test Kitchen
We’re combining soy sauce, sugar, and sambal oelek to give our beef and tender vegetables a burst of flavor with just the right amount of sweetness and heat. It’s all garnished with crunchy peanuts and a sprinkle of togarashi (a beloved Japanese seasoning).
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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- ½ cup Jasmine Rice
- 4 oz Sweet Peppers
- 1 Zucchini
- 3 Tbsps Roasted Peanuts
- 1 Tbsp Soy Sauce
- 1 Tbsp Sambal Oelek
- 1 Tbsp Rice Vinegar
-
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
- 1 Tbsp Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. In a bowl, combine the soy sauce, vinegar, sugar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Start the stir-fry:
While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
5
Finish the stir-fry & serve your dish:
Add the cooked vegetables and sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Season with salt and pepper to taste. Serve the cooked rice topped with the finished stir-fry. Garnish with the peanuts and togarashi. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. In a bowl, combine the soy sauce, vinegar, sugar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Start the stir-fry:
While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
5
Finish the stir-fry & serve your dish:
Add the cooked vegetables and sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Season with salt and pepper to taste. Serve the cooked rice topped with the finished stir-fry. Garnish with the peanuts and togarashi. Enjoy!
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