Hearty Beef Stew with Sweet Pepper, Okra and Sun Dried Tomato (甜椒秋葵炖牛肉)
甜椒秋葵炖牛肉 (Tian Jiao Qiu Kui Dun Niu Rou)
While the winter seems never going away, a hearty beef stew with red onion, okra, sweet mini pepper and sun dried tomato will sure lift the spirit.
Enjoy more hearty winter dishes and party ideas. This is a great soothing work lunch, treat yourself with best meals you can make!
For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.
If you like to see the recipes in other languages, feel free to look at how to use google translate in this blog.
Ingredients
Simmering Time: 60 minutes
Servings: 4-6
Cooking Steps
1. Medium heat a wok with 2 tablespoon olive oil.
2. Add 4 cups of water to a medium size pot, heat to boil. Do next step while the water is being heated. This saves overall cooking time.
3. Fine chop 1/3 lb. red onion, add to the wok, stir evenly.
4. Clean and fine chop 6 sweet mini peppers, add to the wok, stir evenly.
5. Add 1 teaspoon garlic powder, 1 teaspoon black pepper, stir all ingredients evenly, pan fry for 5-10 minutes to let the aroma come out.
Tip: Starting the cooking right away by heating the wok with oil, which takes about 2-3 minutes to warm up, this 2-3 minutes gives time to prepare the vegetables. Add chopped vegetable in small batches to the wok, this will start the cooking process earlier, this strategy saves overall time.
6. Get 2.5 lb. beef (less amount is fine), cut into thin slices or small bite sizes, add to the wok. Stir fry all ingredients for 10 minutes or so to let the meat partially cooked and absorb the flavor from the vegetables. Add small batches of chopped beef to the wok to stir fry.
7. Add the boiled hot water from step 2, add 1/2 cup sun dried tomato in olive oil, 1 cup of okra (fresh or frozen), 3 teaspoon salt, mix evenly, boil, then move to a pot, cover and simmer for 60 minutes (or longer to your taste).
For travel lovers, checkout my travel blog Rainbow Planet.
While the winter seems never going away, a hearty beef stew with red onion, okra, sweet mini pepper and sun dried tomato will sure lift the spirit.
Enjoy more hearty winter dishes and party ideas. This is a great soothing work lunch, treat yourself with best meals you can make!
For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.
If you like to see the recipes in other languages, feel free to look at how to use google translate in this blog.
Ingredients
- 2.5 lb. beef chuck roast cut (less works too)
- 6 sweet mini peppers
- 1 cup chopped okra (fresh or frozen okra all works, pre chopped frozen version is more convenient)
- 1/2 cup sun dried tomato in olive oil
- 1/3 lb. red onion
- 1 teaspoon garlic powder
- 2 tablespoon olive oil
- 3 teaspoon salt
- 1 teaspoon black pepper
- 4 cups of water
Simmering Time: 60 minutes
Servings: 4-6
Cooking Steps
1. Medium heat a wok with 2 tablespoon olive oil.
2. Add 4 cups of water to a medium size pot, heat to boil. Do next step while the water is being heated. This saves overall cooking time.
3. Fine chop 1/3 lb. red onion, add to the wok, stir evenly.
4. Clean and fine chop 6 sweet mini peppers, add to the wok, stir evenly.
5. Add 1 teaspoon garlic powder, 1 teaspoon black pepper, stir all ingredients evenly, pan fry for 5-10 minutes to let the aroma come out.
Tip: Starting the cooking right away by heating the wok with oil, which takes about 2-3 minutes to warm up, this 2-3 minutes gives time to prepare the vegetables. Add chopped vegetable in small batches to the wok, this will start the cooking process earlier, this strategy saves overall time.
6. Get 2.5 lb. beef (less amount is fine), cut into thin slices or small bite sizes, add to the wok. Stir fry all ingredients for 10 minutes or so to let the meat partially cooked and absorb the flavor from the vegetables. Add small batches of chopped beef to the wok to stir fry.
7. Add the boiled hot water from step 2, add 1/2 cup sun dried tomato in olive oil, 1 cup of okra (fresh or frozen), 3 teaspoon salt, mix evenly, boil, then move to a pot, cover and simmer for 60 minutes (or longer to your taste).
For travel lovers, checkout my travel blog Rainbow Planet.
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