Colorful Bell Pepper and Paprika Stir-fry: Crispy and Flavorful Healthy Side Dish
Colorful Bell Pepper and Paprika Stir-fry: Crispy and Flavorful Healthy Side Dish
Vibrant and Smoky Stir-fried Bell Peppers and Paprika Recipe
This colorful bell pepper and paprika stir-fry is a true delight with its crisp texture and subtle smoky aroma, making it a perfect accompaniment to any meal. It’s a simple yet nutritious dish that the whole family can enjoy! Even picky eaters who usually shy away from vegetables find this dish surprisingly delicious.
Main Ingredients- 2 bell peppers (medium-sized)
- 1.5 paprikas (using different colors will enhance the visual appeal)
- 1 Korean chili pepper (adjust to your spice preference)
- 3 cloves garlic
- A handful of perilla leaves (about 5-7 leaves)
- A handful of beef brisket (about 100g, optional)
Seasoning & Others- Pinch of black pepper
- 3/4 tsp salt (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 3 Tbsp cooking oil
- Pinch of black pepper
- 3/4 tsp salt (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, wash the 2 bell peppers thoroughly, remove the stems, cut them into quarters, remove the seeds, and then slice them lengthwise into thick pieces about 1cm wide. Slicing them lengthwise will improve their texture when stir-fried.
Step 2
Finely mince the 1 Korean chili pepper after removing the stem. If you prefer it spicier, leave the seeds in; if you want it milder, remove the seeds before mincing. You can also omit this ingredient if cooking for children or those sensitive to spice.
Step 3
Thinly slice the washed perilla leaves into strips about 0.5cm wide after patting them dry. Peel and thinly slice the 3 cloves of garlic into rounds. The garlic will add a wonderful aroma to the dish.
Step 4
Remove the stems and seeds from the 1.5 paprikas (using red, yellow, etc., will make the dish more visually appealing) and slice them lengthwise into thick pieces about 1cm wide, similar to how you prepared the bell peppers. Using a variety of paprika colors will result in a more appetizing dish.
Step 5
Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the sliced garlic and minced Korean chili pepper, and stir-fry until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
Step 6
Once fragrant, add all the sliced bell peppers and paprikas to the pan. Increase the heat to high and stir-fry quickly for about 1-2 minutes, just until the vegetables are slightly softened but still retain their crispness. Stir-frying too long will make them mushy, so aim to keep their vibrant colors.
Step 7
Once the vegetables are partially cooked, add a pinch of black pepper and 3/4 teaspoon of salt. Stir-fry quickly to distribute the seasoning evenly. Adjust the salt amount according to your personal preference.
Step 8
Finally, add the handful of beef brisket and stir-fry until the meat is fully cooked. Adding beef brisket enhances the savory flavor and adds a satisfying texture. Once the beef is cooked, turn off the heat immediately to prevent it from becoming tough.
Step 9
After turning off the heat, add the thinly sliced perilla leaves and 1 tablespoon of toasted sesame seeds. Toss gently using the residual heat to combine. The subtle aroma of the perilla leaves will add a wonderful finishing touch.
Step 10
This finished bell pepper and paprika stir-fry is not only visually appealing but also incredibly tasty, making it an excellent side dish that encourages even children to eat their vegetables! It’s perfect as a side for rice or even as a light snack.
