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Main Course


## The Allure of Quick Pepper Steak Stir Fry

There's something captivating about the aroma of a pepper steak stir fry. It's a symphony of sizzling sounds, tantalizing smells, and vibrant colors that hits all your senses at once. But what exactly makes this dish so special?

Pepper Steak Stir Fry is a classic Asian-inspired dish that brings together tender beef, a rainbow of bell peppers, and a flavorful sauce in a whirlwind of culinary delight. It's hearty, it's comforting, and the best part? It's incredibly quick and easy to make.

## Ingredients You'll Need

Before we dive into the cooking process, let's get our ingredients ready. Here's what you'll need for this quick pepper steak stir fry:

- 650 grams of rib-eye steak, thinly sliced
- 4 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 teaspoon of crushed black pepper
- 2 + 2 teaspoons of minced garlic
- 1/2 + 1 teaspoon of minced ginger
- 2 teaspoons of cornflour
- 4 tablespoons of oil (divided for marination and cooking)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow onion, cut into chunks
- 2 tablespoons of cold water
- 1 tablespoon of honey

Remember, good food comes from fresh ingredients. Make sure all your ingredients are fresh and high quality for the best tasting stir fry.

## Let's Get Cooking!

1. First, prepare the steak. In a bowl, combine the thinly sliced steak with 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 1 teaspoon of crushed black pepper, 2 teaspoons of minced garlic, 1/2 teaspoon of minced ginger, 1 teaspoon of cornflour, and 1 teaspoon of olive oil. Mix until combined.
2. Marinate the steak for at least 30 minutes to allow the flavors to penetrate.
3. After the steak is marinated, heat 3 tablespoons of oil in a skillet. Fry the beef until it's tender. Remember, don't overcook the beef; otherwise, it will become chewy.
4. Once the beef is cooked, remove it from the pan and set it aside.
5. In the same pan, add 1 tablespoon of oil, 2 teaspoons of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of soy sauce, the bell peppers, and the onion. Stir fry these until they're tender.
6. In a separate bowl, mix together 2 tablespoons of cold water with 1 teaspoon of cornflour to make a slurry.
7. Add the slurry to the vegetables and cook until they reach your desired consistency.
8. Add the cooked beef back into the pan, along with 1 tablespoon of honey. Give everything a final toss to combine.
9. Your Quick Pepper Steak Stir Fry is ready to serve and enjoy!

## Nutritional Information

Based on the ingredients used, this recipe serves about 4, with each serving being roughly 350 grams.

For each serving, it contains:

- Calories: 462
- Carbohydrates: 12g
- Protein: 35g
- Fat: 31g
- Saturated Fat: 13g
- Cholesterol: 112mg
- Sodium: 965mg
- Potassium: 730mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 1235IU
- Vitamin C: 76mg
- Calcium: 27mg
- Iron: 4mg

Please note that these nutritional values are estimates, based on the specific ingredients used.

## Perfect Pairings

The robust flavors of this Quick Pepper Steak Stir Fry pairs well with steamed white rice or a vegetable stir-fry. If you're feeling adventurous, try serving it with a side of homemade spring rolls or a refreshing Asian-inspired salad.

## Possible Ingredient Substitutes

Not all ingredients may be readily available depending on your location. Here are some substitutes that you can consider:

- Rib-eye steak: You can substitute with other tender cuts of beef such as sirloin or tenderloin.
- Dark soy sauce: If not available, you can use regular soy sauce with a bit of brown sugar.
- Cornflour: You can substitute with regular flour or arrowroot powder.

## Finishing Touches

The beauty of this Quick Pepper Steak Stir Fry lies in its versatility. Play around with different veggies, adjust the sauces to your liking, or add a splash of sesame oil for an extra layer of flavor. Remember, cooking isn't just a science—it's an art.

## FAQs

### Can I use chicken instead of beef in this recipe?

Absolutely! Just make sure to adjust the cooking time as chicken tends to cook faster than beef.

### Can I make this recipe ahead of time?

Yes, you can pre-cook the beef and veggies and store them separately. Just make the sauce and combine everything when you're ready to serve.

### Can I freeze this dish?

Yes, this dish freezes well. Store it in an airtight container, and it can last up to 2 months.

### How can I make my stir fry sauce thicker?

You can add more cornflour slurry if you prefer a thicker sauce.

### Can I make this dish vegetarian?

Absolutely! Just replace the beef with firm tofu or your favorite plant-based meat substitute.


Discover how to create a delicious Quick Pepper Steak Stir Fry at home. With just a handful of ingredients, this Asian-inspired dish is sure to please.

Quick Pepper Steak Stir Fry


## The Delight of Beef with Mushrooms and Peppers

The name itself, Beef with Mushrooms and Peppers, paints a picture of a dish brimming with an array of vibrant colours, textures, and flavours. This culinary treat, with origins nestled in the heart of Asian cuisine, has made its way into the global gastronomic scene with its tantalising blend of sweet, savoury, and spicy tones. So, what's the secret to its irresistibility? Let's unfold the magic together!

## Essential Ingredients

- 800 g Beef Sirloin, prepped and thinly sliced
- 1 tsp Sesame Oil
- 2 Tbsp each of Soy Sauce and Dark Soy Sauce
- 1 tsp Paprika
- 1 Egg
- 2 Cups (approx. 500g) Cornstarch
- 4 Tbsp Oil
- 200 g Fresh Brown Mushrooms, chopped
- 4 Cloves Garlic, minced
- 1 Small Carrot, cut into strips
- 1 each of Red, Green, and Yellow Pepper, cut into strips
- 1 Medium Onion, cut into wedges
- ¼ Cup Sweet Chili Sauce
- 2 Tbsp Hot Sauce
- 3 Tbsp Honey
- ½ tsp Ground Pepper
- Sesame seeds, for garnish

## Let's Get Cooking!

### The Magic of Marination

To infuse your beef with mouthwatering flavours, combine your beef strips with sesame oil, soy sauce, dark soy sauce, paprika, and an egg. This umami-rich concoction will ensure each bite of your dish has a savoury explosion.

### Unleashing the Sauces

Combine soy sauce, dark soy sauce, sweet chili sauce, hot sauce, honey, and ground pepper in a separate bowl. This mixture, aromatic and packed with a punch, is set to bring your dish alive.

### Crafting the Crispy Delight

Coat your marinated beef in cornstarch, and ensure each piece is well-dredged. Next, in a hot pan with oil, fry the beef until it's caramelized to perfection and sports a tempting crispy exterior.

### Taming the Mushrooms

Stir fry the chopped brown mushrooms in the same pan. After about three minutes, toss in the minced garlic and carrot strips. Saute them until the raw aroma dissipates, and they turn slightly tender.

### The Grand Finale

Next, return the crispy beef strips into the pan and mix in your aromatic sauce mixture. Add the strips of red, green, and yellow peppers and the onion wedges. Stir fry this concoction for about 1-2 minutes. Be careful not to overcook, as we want to maintain the crunch of the veggies!

### Presentation: A Feast for the Eyes

Plate up your enticing Beef with Mushrooms and Peppers, sprinkle generously with sesame seeds, and voila! Your delightful dish is ready to be devoured.

## Nutritional Information

Each serving (approx. 200g) of Beef with Mushrooms and Peppers offers:

- Calories: 500 kcal
- Carbohydrates: 35 g
- Proteins: 40 g
- Fats: 20 g
- Sodium: 750 mg
- Cholesterol: 80 mg

Note: Nutrition information may vary depending on the specific brands of ingredients used.

## Ingredient Swaps

Substitute the beef sirloin with chicken breast or tofu for a lighter version. If sweet chili sauce is not available, use a mix of regular chili sauce and honey.

## Serving Suggestions

Serve this colourful delight with a side of steamed jasmine rice or fried noodles to make it a complete meal. Or pair it with a light salad to balance the flavours.

## Unveiling Some Tricks of the Trade

- Use a meat mallet to tenderize your beef, this helps in infusing the marinade deeper.
- Adjust the hot sauce quantity as per your preference for heat.
- Ensure your pan is really hot before you start frying to get that perfect crispness.

## FAQs

### Is it necessary to use three different colours of peppers?

- The different coloured peppers not only add visual appeal but also bring unique flavours. However, you can use just one type if preferred.

### Can I substitute the brown mushrooms?

Yes, you can use any variety of mushroom you have at hand.

### Can this dish be made vegetarian?

Absolutely! Swap the beef with tofu or a hearty vegetable like eggplant.

### How can I store any leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat before serving.

### Is the dish gluten-free?

This dish can be made gluten-free by substituting soy sauce with Tamari.


Savour the exquisite Beef with Mushrooms and Peppers! This palate-pleaser, with tender beef strips and vibrant veggies, is sure to leave you craving for more.

Mushroom and Pepper Beef


## Unveiling the Culinary Gem of Szechuan Cuisine

Garlic Chilli Oil Noodles, a star dish from the Szechuan region, has taken the world by storm with its fiery flavours and simple preparation. Drenched in a savoury sauce, laced with aromatic garlic, and finished with a sprinkle of sesame seeds, this dish is a harmony of texture, taste, and culture that sings in every bite.

## The Ingredients You'll Need

- 200g of your choice of noodles (flat or wide works best)
- 1 stalk of scallion, finely chopped
- A handful of cilantro, freshly chopped
- A sprinkle of sesame seeds for that extra crunch
- 3 cloves of garlic, minced to perfection
- 1 tablespoon of Sichuan pepper, adjust to your heat tolerance
- 3 tablespoons of vegetable oil
- 1 tablespoon of dark soy sauce (you could sub it with regular soy sauce)
- 2 teaspoons of Chinese black vinegar (sub with balsamic or rice wine vinegar)
- ½ teaspoon of ginger, finely grated
- ¼ teaspoon of salt (adjust to your taste)
- ¾ teaspoon of sugar (optional, but recommended for a subtle sweetness)
- 1 teaspoon of Lao Gan Ma spicy chili crisp
- 1 teaspoon of hot chili oil
- Thai chillis, finely chopped for that extra heat

## The Magic Behind the Scenes: Crafting the Chilli Oil

1. Begin by sautéing minced garlic with vegetable oil in a small pot, just until the aroma fills your kitchen - about 30 seconds should do the trick. Watch out not to burn it!
2. Pull off the heat and throw in the rest of the sauce ingredients.

## Getting Your Noodles Right: It's Boiling Time

1. Grab a large pot, fill it with water, and bring it to a boil.
2. Drop your noodles and let them cook as per the instructions on the packet.
3. Once they're done, give them a good rinse under cold water and drain thoroughly. No one likes soggy noodles, right?

## Bringing It All Together: The Grand Assembly

1. Time to spice things up! Add as much of the Szechuan chili oil sauce as your taste buds desire.

## The Final Flourish: Serving It Up

1. Garnish with a handful of fresh cilantro, chopped scallions, and a sprinkle of sesame seeds.
2. Serve immediately and watch the plates empty in no time!

## Tips and Tricks for the Perfect Bowl

Remember, the magic lies in the balance of flavours. The sweet notes from the sugar, the umami punch from the soy sauce, the heat from the chilli oil, all meld together to create a dish that’s delightfully complex.

The real kick, though, comes from the Sichuan pepper. If you can't find this, try substituting with a combination of black pepper and coriander for a similar zing. For the noodles, feel free to play around with different types - udon, rice noodles, or even spaghetti.

## Nutrition Information: The Healthy Bit

Given that the dish is about 2000 grams (4 servings of approximately 500g each), here's a rough estimate of the nutritional breakdown per serving:

- Carbohydrates: 70g
- Fat: 15g
- Protein: 12g
- Sodium: 1000mg
- Cholesterol: 0mg

## Complementary Delights: What Goes Well with Our Noodles

Pair your Szechuan Garlic Chilli Oil Noodles with crispy spring rolls or steamed dumplings for a truly Chinese culinary experience.

## Answering Your Queries

### What is the best noodle to use for this dish?

Rice noodles or udon work perfectly. But don’t shy away from trying it with your favourite pasta!

### Can I substitute the garlic chilli oil?

You could try a different hot sauce, but the unique taste of garlic chilli oil is hard to replicate.

### What other garnishes can I use?

Toasted peanuts or crushed cashews can add a delightful crunch to your noodles.

### Can I make the chilli oil in advance?

Absolutely! It keeps well in the fridge and can be used in a variety of dishes.


Dive into the tantalizing world of Szechuan cuisine with our detailed guide on crafting the perfect Szechuan Garlic Chilli Oil Noodles at home.

substitute with balsamic or rice wine vinegar

Szechuan Garlic Chilli Oil Noodles


## Filipino Pork Tapa: What's the Dish?

Ah, Filipino Pork Tapa, a mouthwatering delicacy that's as simple as it is versatile, as comforting as it is appetizing. Tapa refers to cured or marinated meat in Filipino cuisine, a method dating back centuries and shaped by various cultural influences.

Our focus is on the succulent pork tapa, a dish that makes mornings something to look forward to in the Philippines. The beauty of this dish lies in the delicate interplay of sweet, sour, and savory flavors. Not forgetting the kick from the black pepper and the tang from the lemon juice.

## Ingredients: Your Shopping List

Don't fret! Every ingredient for this recipe is readily available, so let's jump right in:

- 500 grams of pork shoulder, sliced into thin strips
- 1 tablespoon of minced garlic
- 2 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 tablespoon of vinegar
- 1/2 teaspoon of black pepper
- Juice of half a lemon (around 1 tbsp)

## A Substitute Here and There

Can't find dark soy sauce? Regular soy sauce coupled with a bit of molasses can come to the rescue!

## The Making of Filipino Pork Tapa

1. Start by combining the pork shoulder strips, minced garlic, both soy sauces, vinegar, black pepper, and lemon juice in a bowl.
2. Ensure the meat is well coated, marinate it for at least 4 hours, or better yet, overnight to let the flavors seep in.
3. In a frying pan, sauté some red onions until tender, add the marinated pork, and fry it up!
4. Remember to reduce the sauce until it thickens, enhancing the flavor profile.

## Timings? We've Got You Covered

Preparation time: 10 minutes
Marination time: 4 hours (minimum) to overnight
Cooking time: 20 minutes

## Nutritional Value: The Breakdown

This recipe serves four, and each serving is approximately 250 grams. Here's what you get per serving:

- Carbohydrates: 4 grams
- Fat: 22 grams
- Protein: 40 grams
- Sodium: 1010 milligrams
- Cholesterol: 90 milligrams

## Pairing Your Pork Tapa

This scrumptious Filipino Pork Tapa pairs well with garlic rice and a fried egg, popularly known as Tapsilog. It's a classic Filipino breakfast that'll make you leap out of bed every morning!

## Adding Some Zing to Your Tapa

Want to elevate your pork tapa even further? Marinate it for up to two days for a deeper flavor. Don't forget to fry it until it's caramelized, for that irresistible crunchy edge.

## Frequently Asked Questions

### Can I use other parts of pork for Tapa?

Sure, you can. Pork belly or pork loin can make excellent substitutes. Just remember to slice them thin!

### Can I make Pork Tapa without lemon?

Yes, but the lemon adds a tanginess that balances the sweetness of the soy sauce. If unavailable, you can use calamansi juice or vinegar as a substitute.

### Is Filipino Pork Tapa gluten-free?

The main culprit for gluten in this recipe is soy sauce. Opt for a gluten-free soy sauce, and you'll have a gluten-free Pork Tapa!

### How long can I store the marinated Pork Tapa?

In the refrigerator, marinated Pork Tapa can last up to two days. If you're planning for a longer period, consider freezing it, which can extend its life up to a month.

### What if I don't have dark soy sauce?

No worries! Combine regular soy sauce with a little bit of molasses or brown sugar, and you'll get a close substitute.


Satisfy your cravings for a Filipino breakfast with this Pork Tapa recipe. Delicious marinated pork shoulder strips that bring an explosion of flavors!

Filipino Pork Tapa


## The Ingredients You'll Need

- 500 grams of beef sirloin, thinly sliced
- 250 grams of mushrooms, sliced
- 2 tbsp of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 300 ml of beef broth
- 200 ml of heavy cream
- 1 tbsp of Worcestershire sauce
- 1 tbsp of soy sauce
- 2 tbsp of all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)

## Let's Get Cooking

1. Brown the Beef
   Heat the olive oil in a large skillet over medium-high heat. Season the beef slices with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the beef from the skillet and set aside.

2. Sauté the Aromatics
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, around 3-4 minutes.

3. Cook the Mushrooms
   Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they release their moisture and start to brown.

4. Add the Broth and Sauces
   Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir well to combine and bring the mixture to a simmer.

5. Thicken the Sauce
   In a separate bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the skillet, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened.

6. Combine and Serve
   Return the beef to the skillet and stir to coat it with the sauce. Cook for an additional 3-4 minutes, or until the beef is cooked through. Serve the creamy beef and mushrooms over rice, pasta, or mashed potatoes. Sprinkle with chopped parsley, if desired.

## Ingredient Substitutions

- Beef sirloin: You can also use beef tenderloin or round steak.
- Heavy cream: If you prefer a lighter dish, you can use half-and-half or whole milk.
- Worcestershire sauce: You can substitute with a mix of soy sauce and balsamic vinegar.
- Mushrooms: Feel free to use any type of mushroom, such as cremini, shiitake, or oyster.

## Nutritional Information

Given the ingredients provided, one serving of creamy beef and mushrooms (without rice, pasta, or mashed potatoes) contains approximately:

- Calories: 490 kcal
- Fat: 34g
- Carbohydrates: 10g
- Protein: 36g

## Frequently Asked Questions

### Can I make this dish ahead of time and reheat it later?

Absolutely! Creamy beef and mushrooms can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until warmed through.

### Can I freeze this dish?

Yes, you can freeze creamy beef and mushrooms for up to 2 months in an airtight container. Thaw in the refrigerator overnight and reheat as mentioned above.

### Can I use chicken instead of beef?

Of course! You can substitute chicken for beef in this recipe, but be sure to adjust the cooking time to ensure the chicken is cooked through.

### What type of rice or pasta works best with this dish?

Creamy beef and mushrooms pairs well with long-grain rice, such as basmati or jasmine, or any type of pasta, like fettuccine, egg noodles, or penne.

### Can I add other vegetables to this dish?

Absolutely! Feel free to add your favorite vegetables, such as bell peppers, zucchini, or spinach, to make this dish even more wholesome and delicious. Just be sure to adjust the cooking time accordingly.


Discover how to create a delicious, creamy beef and mushrooms dish that your family will love. Find out how this dish will make your next meal memorable.

Creamy Beef and Mushrooms


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## What is Beef Caldereta?

Beef Caldereta is a popular Filipino dish known for its rich, hearty, and flavorful sauce. It is a comforting stew made with tender beef cubes, a tomato-based sauce, and a medley of vegetables, such as potatoes, bell peppers, and sometimes olives or peas. The dish is also characterized by its unique blend of ingredients, including peanut butter or liver spread, which adds depth and complexity to the flavor.

According to Chef RV, this particular Beef Caldereta recipe is what he grew up with and what taught him to be a foodie. He emphasizes the importance of taking time to braise the meat, which allows it to absorb the flavors of the sauce and become fork-tender. By following his family's traditional recipe, you can enjoy a delicious and authentic taste of Filipino cuisine right in your own kitchen.

## Ingredients

- 1 kg Beef cubes
- 1 large onion, finely chopped
- 1 tablespoon minced garlic
- Fish sauce, for seasoning
- 2 red bell peppers (medium size), finely chopped
- 150 g tomato sauce
- 330g beef stock
- 1 1/2 tablespoons soy sauce
- 1/3 teaspoon cracked black pepper
- 80 g peanut butter
- 3 tablespoons evaporated milk
- 1.5 tablespoons tomato paste
- Splash of vinegar
- 3 potatoes, peeled and cut into cubes
- 3 hard boiled eggs, peeled and sliced
- Salt, pepper, sugar to taste

## Instructions

1. Prepare the sofrito
   Heat vegetable oil in a large pot or pressure cooker over medium heat. Sauté onions, garlic, and finely chopped red bell pepper until caramelized. Season with salt.

2. Add the beef
   Add beef cubes to the sofrito and sauté until browned. Season with soy sauce and cracked black pepper.

3. Add the sauce and liquids
   Stir in tomato sauce, beef stock, and, if desired, tomato paste. If using a pressure cooker, cover and cook for 1 hour. For traditional stovetop cooking, cover and simmer for 2-3 hours.

4. Add the remaining ingredients
   Transfer the mixture to a large pan, then add potatoes, evaporated milk, peanut butter, sugar, a splash of soy sauce, and vinegar. Allow the mixture to boil before stirring. Add cubed red bell peppers, garbanzos, and sliced hard-boiled eggs.

5. Simmer and serve
   Simmer the dish for another 10-15 minutes, allowing the flavors to meld together. Serve hot with steamed rice or your favorite side dish.

## Nutrition Information

This recipe serves 6 people, with approximately 350 grams per serving.

Per serving:

- Calories: 620 kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 1200mg

## Serving Suggestions:

Beef Caldereta is traditionally served with steamed rice, but you can also pair it with crusty bread or a simple green salad for a lighter meal.

## Ingredient Substitutes:

- If beef cubes are unavailable, you can substitute with pork or chicken.
- For a dairy-free version, replace evaporated milk with coconut milk.
- Fresh tomatoes can be used in place of tomato sauce; just add 2 cups of finely chopped tomatoes.

## Tips and Tricks:

- For a thicker sauce, mix peanut butter with some broth before adding it to the dish.
- Add a splash of vinegar to prevent the dish from spoiling and to add a subtle tanginess.

## Frequently Asked Questions

### Can I make Beef Caldereta in advance?

Yes, you can make Beef Caldereta in advance. In fact, the flavors develop and become more robust when the dish is allowed to rest overnight. Just be sure to store it in an airtight container and reheat thoroughly before serving.

### Can I freeze Beef Caldereta?

Beef Caldereta can be frozen for up to 3 months. Allow the dish to cool completely, then transfer it to an airtight container or heavy-duty freezer bags. When you're ready to enjoy it, defrost the dish in the refrigerator overnight and reheat it on the stovetop over low heat until heated through.

### How do I store leftovers?

Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat the dish thoroughly before serving.

### Can I use other vegetables in this recipe?

Yes, you can customize the vegetables in Beef Caldereta according to your preference. Some popular options include carrots, green peas, and olives.

### How can I make this dish less spicy?

If you prefer a milder dish, you can reduce the amount of cracked black pepper or eliminate it altogether. Alternatively, you can also add more sugar to balance out the heat.

Now that you have all the information you need, it's time to gather your ingredients and start cooking this delicious Filipino feast. Enjoy!


Discover Chef RV's family traditional version of Beef Caldereta recipe—a rich and hearty Filipino dish perfect for gatherings and special occasions.

Main Course Recipes

Quick Pepper Steak Stir Fry

Mushroom and Pepper Beef

Szechuan Garlic Chilli Oil Noodles

Filipino Pork Tapa

Creamy Beef and Mushrooms

Chef RV Beef Caldereta