Stir Fried Beef with Capsicum

    20 minutes

    This is a very simple stir fry to make and the taste is absolutely great. Serve as a dish in a Chinese banquet, or by itself with white rice.

    406 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 cloves garlic, chopped
    • 225g beef mince
    • 1/2 small head cabbage, shredded
    • 1 red capsicum, cut into strips
    • 2 tablespoons soy sauce
    • 1 teaspoon cornflour
    • 120ml water
    • 1 teaspoon ground black pepper

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat a wok or large frypan over medium-high heat and add oil. Saute garlic for about 5 seconds then add beef mince. Stir-fry until beef is evenly brown.
    2. Stir in cabbage and capsicum and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornflour and water and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

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    Stir Fried Beef with Capsicum
    Stir Fried Beef with Capsicum

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    Reviews in English (418)


    We used ground beef sirlion, beef broth instead of water, a pinch of salt, Lawry's seasoning salt, Accent seasoning, onions, sesame oil, and added a combination of red and yellow bell peppers. Along with Minute Rice cooked in the remaining beef broth, this meal took at least 10 minutes instead of the five minutes suggested, but a quick meal regardless and very tasty! My hubby said it tasted like a lettuce wrap from PF Chang's ^_^  -  22 Oct 2006  (Review from Allrecipes USA and Canada)


    Looking for a quick meal? This one is fabulous. I recommend, however, cutting the cabbage very thin with a mandolin and using a larger portion of the vegetables.  -  14 Oct 2006  (Review from Allrecipes USA and Canada)


    This was really great and fast. I used green bell peppers. Everyone liked it. The only thing that I did different was that I doubled the recipe and I didn't add as much soy sauce as stated. After it was cooked we added more soy sauce to everyones individual taste. Veg's were still crisp as well. Note: Don't leave a lid on it if you want the veg's crisp. They will sog up.  -  29 Jul 2003  (Review from Allrecipes USA and Canada)