Stir-fried Tender Beef with Capsicum (Bò Xào Ớt Xanh)

Capsicum, also known as Bell Pepper, is a good companion for beef in stir-fries and one of Traditional Vietnamese Food. So far, I have seen and tried three colors available – green, red and yellow, the latter being the sweetest. With capsicum, you can’t really leave out its other good friend, the onion. A stir-fry with these two ingredients give a good fusion of smell (you will either like it or donot) and taste (sweet in nature).
 

 

When I eat beef, I usually like them just or slightly undercooked. Over cooking beef with generally make it tough and chewy unless you stew them for long hours, which is another thing altogether. Hence, when I stir-fried this dish, I left the beef for last. Total stir-frying time is about 3 minutes as I prefer the capsicum to remain crunchy. Cook longer if you prefer softer capsicum. This Traditional Vietnamese Food is the best one for me. Most of all, experiment with this dish to your liking. Marinade beef for 2 hours or more.
 

 

Heat the wok over medium-high to high heat for two or three minutes before adding the oil. Add onions and carrots. Stir fry till onions begin to turn translucent. Add capsicum and stir fry for 30 seconds.

 Stir-fried Tender Beef with Capsicum (Bò Xào Ớt Xanh) view more info at Vietnamesefood.com.vn