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Thai Chili Beef and Bell Pepper Stir-fry

4 servings


Dairy Free Ethnic Cuisine Under 30 Minutes

Nutritional Facts Per Serving

26 g
33.8 g
1.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 668
  • Fat 14.8 g
    • Saturated   2.4 g
    • + Trans 
  • Cholesterol 54 mg
  • Sodium   1069 mg
  • Carbohydrate 33.8 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 26 g
    • Vitamin A 13 %
    • Vitamin C 193 %
    • Calcium 4 %
    • Iron 23 %


Heat 2 Tbsp. of the oil in a large skillet or wok set over high-heat. Add the beef and cook until nicely browned, then remove and reserve. Heat the remaining oil in the skillet or wok. Add the peppers, onion, garlic and ginger and stir-fry 2 to 3 minutes. Add the sweet chili and soy sauce and bring to a boil. Return the beef to pan, toss to coat with the sauce, heat through 1 to 2 minutes, and then serve.

Note: Stir-fry beef is available pre-cut in the meat department.

Options: Use another sliced, boneless meat, such as pork loin or tenderloin, or chicken or turkey breast or thigh. Pump up the spiciness of this dish by mixing in hot, Asian-style chili paste to taste (you'll find a variety of brands in the Asian foods aisle). Substitute half the bell peppers for other vegetables, such as snow peas or thinly sliced carrots, celery or bok choy.

Serving Suggestions

Serve this stir-fry on a bed of steamed rice or Asian-style rice or egg noodles. Or, include this dish in a Thai-style dinner buffet with some of these recipes found in our website recipe collection: Thai-style Fried Rice with Prawns and Basil; Curried Vegetable Chow Mein; Vegetarian Spring Rolls.

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