Stir fried beef and peppers is a favorite dish of mine! And although it may be a challenge to make it properly on a flat top stove it can be done with a little trick here and there.
Don't have a Wok? Rather than try and make a stir fry in a shallow pan like a 12" skillet which will have veggies trying to constantly make a break for it, try a large flat bottom pot like a stainless steel soup pot. Especially if you have a flat top stove you will actually be able to cook it faster this way. But beware! You wont be able to use the banking the veggies up the side of the wok trick to prevent over-cooking.
Why not non-stick you may ask? You can kind-of-sort-of make that work, but I wouldn't and here's why! The key to any good stir fry is heat and lots of it. To get the flavor really developed you want that sear on the veggies, and you also want some caramelization forming on the pan itself sometimes called the "fond" or base. This will be base of the final sauce. And you can't really get either one of those things in a non-stick pan as they aren't generally meant for high heat, and the whole point is things DON'T stick to them thus NO fond for our sauce! That probably explains why most of the time when I see non-stick stir fry recipes they always add in some kind of "stir fry sauce" near the end.
But is that stir fry, or just cooked veggies with sauce on them?! You be the judge!
In my version here the sauce is formed from the fond on the pan and the juices being released after I add in the seasoned meat and half way through the cooking process. I hope you give it a try soon!
Stir Fried Beef and Peppers recipe:
- 2/3 lb flat iron steak (London broil, sirloin etc also works)
- 1 large red bell pepper
- 1 large onion
- 2 medium zucchini
- 4-5 cloves garlic
- ~1/4th a head of cabbage
Enjoy!
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