Balsamic Beef with Bell Peppers and Mushrooms
Speed - 90%
Simplicity - 97%
Tastiness - 100%
96%
Great!
Incredible taste! This recipe is ready in 30 minutes, including the preparation time so it is perfect for cooking after work. Everyone who is fond of beef will surely love this Balsamic Beef with Bell Peppers and Mushrooms.
Ingredients
- 14 oz beef sirloin
- 1 red bell pepper
- 1 green bell pepper
- 4 large white mushrooms like Champignon
- 1 piece Ginger Root, Grated about 2"
- 2 tbsp olive oil extra virgin
- 1/4 tsp Cayenne Pepper or to taste
- Salt and Pepper to taste
- 1/2 tsp Balsamic Vinegar
Instructions
- Rinse the beef and pat dry with paper towels.
- Slice the sirloin in thin pieces.
- Slightly grease a non-stick skillet with cooking spray.
- Heat it over medium-high heat and cook the beef for 2 minutes on each side.
- Sprinkle some salt and pepper while cooking.
- When it's done, remove the meat from the skillet.
- Cut the bell peppers in thin strips and chop the mushrooms. Grate the ginger.
- Heat 2 tbsp olive oil over medium-high heat.
- Saute the peppers for 2 minutes.
- Add the ginger and cook for 2 minutes more, stirring constantly.
- Stir in the mushrooms and cook for 3-4 minutes more until they begin to soften.
- Season with salt, pepper and add the Cayenne pepper. Stir well.
- Bring the meat back to the skillet and add the balsamic vinegar. Cook for 1 more minute and remove from heat.
I always thought that it is extremely complicated to cook beef. When I had dinner at the restaurant, I used to order beef because it was the only time I could eat it.
But then I read about some beef recipes in a magazine and I decided to give it a try. And so this recipe came to life. It has some Asian notes, because of the ginger and the balsamic vinegar. These flavors go perfect together.
It is extremely easy to cook and you can buy the ingredients on your way home from work. Just stop at the supermarket for 10 minutes and you will be ready to prepare your dinner.
Grease a large skillet with some cooking spray, heat it over medium-high heat and add the meat.
First of all, you should know that you never ever sprinkle salt on the beef before cooking. Salt has the ability of extracting the juices from the meat which is exactly what we don't want to happen. Otherwise your beef will be impossible to chew. Season with salt while cooking. Two minutes cooking on each side is enough for these thin slices.
After you finish with the beef you will probably need to clean the skillet. Make sure that it is completely dry before you heat the olive oil. Oil and water aren't such good friends, they tend to pop out in your face when they are combined and heated.
Heat the 2 tbsp of olive oil and add the bell peppers. Saute for 2 minutes.
When you add the ginger, stir continuously for 2 minutes or it will stick to the bottom of the skillet. This is a quick recipe but it requires all your attention. Years ago, I used to think that I can simply place all the ingredients in a pot (for any kind of recipe) and they will be so nice and gentle to cook themselves while I could read a good book. Well, I discovered that things don't actually work this way 🙂
Stir in the mushrooms and cook for 3-4 minutes. We cook the mushrooms so little time because they tend to become very juicy and this will spoil the final consistency of the dish.
Bring back the meat to the pan so it will get the final touch from the balsamic vinegar. Stir well so the flavors combine.
You may serve your balsamic beef with basmati rice (cooked according to the package instructions) or, if you don't like rice, you may add some fresh coriander leaves, chopped and prepare a tomato salad. Either way, this dish remains delicious.
The next time I cook it, I might add some garlic in the beginning… or some mustard seeds. I believe these ingredients will fit just fine with the others. Enjoy!
Ingredients
- 14 oz beef sirloin
- 1 red bell pepper
- 1 green bell pepper
- 4 large white mushrooms like Champignon
- 1 piece Ginger Root, Grated about 2"
- 2 tbsp olive oil extra virgin
- 1/4 tsp Cayenne Pepper or to taste
- Salt and Pepper to taste
- 1/2 tsp Balsamic Vinegar
Instructions
- Rinse the beef and pat dry with paper towels.
- Slice the sirloin in thin pieces.
- Slightly grease a non-stick skillet with cooking spray.
- Heat it over medium-high heat and cook the beef for 2 minutes on each side.
- Sprinkle some salt and pepper while cooking.
- When it's done, remove the meat from the skillet.
- Cut the bell peppers in thin strips and chop the mushrooms. Grate the ginger.
- Heat 2 tbsp olive oil over medium-high heat.
- Saute the peppers for 2 minutes.
- Add the ginger and cook for 2 minutes more, stirring constantly.
- Stir in the mushrooms and cook for 3-4 minutes more until they begin to soften.
- Season with salt, pepper and add the Cayenne pepper. Stir well.
- Bring the meat back to the skillet and add the balsamic vinegar. Cook for 1 more minute and remove from heat.
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