Spicy Beef with Bell Peppers

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

I make this stir-fry weekly for my daughter, who also loves it cold the next day. A basic all-purpose stir-fry, it works well with sliced skinless, boneless chicken thighs or thinly cut pork shoulder. If you like very spicy dishes, I highly recommend using the whole dried chiles; they have a nutty flavor when cooked this way, but they’re very hot. The cooking chiles give off strong smoke, so it’s best to have an exhaust fan running full speed. The chiles can be cooked hours or days in advan