Beef and bell peppers stir fry recipe, beef tenderloin is briefly sauteed with bell peppers and porcini, creamy white wine sauce, a flavorful and easy weekday dinner made in a jiffy!
This beef and bell peppers stir fry is made with porcini mushrooms because they are my absolute favorite mushrooms and I always try not to be short of them but you can use Paris mushrooms or any mushrooms you can find or like. You can substitute bell peppers with any vegetables you have on hand or simply omit them.
I often make this kind of quick stir fry recipes on weekdays, they are easy and flavorful with a side of rice, cereals or potatoes, delicious.
For this recipe, I used a cut of rump steak. Rump steak only takes minutes to cook. If you like to cut your meat yourself, you can buy any cut of steak, flank, chuck or hanger steak and slice it thinly or ask your butcher.
If you like this kind of easy and quick recipes, you might be interested by my Venison Stir Fry, Red Pepper Sauce or my Asparagus and bell pepper quiche, click on my "main dishes" tag for more recipes.
28.2 oz. (800 g.) rump steak, thinly sliced
2 bell peppers, julienned
A handful of dried porcini or to taste
2 shallots, chopped
1 tbsp. mustard
2 tbsp. parsley or basil, chopped
1/2 cup white wine
A pinch of cayenne
Salt and pepper to taste
Some olive oil for cooking
Into a Dutch oven, heat some olive oil on medium/high heat, sear the steak slices on all sides until almost cooked, remove from the pan and set aside
Add the chopped shallots and julienned bell pepper, cook on medium high until tender, stirring from time to time
Add the mustard and white wine, stir, add the dried porcini and parsley, season to taste, cook until the wine is reduced to half, taste and adjust seasoning if needed
Put the steak slices back into the pan just to re-heat, cook one or two minutes more if necessary
Serve with your favorite side
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