Beef Stir Fry With Peppers and Pea Shoots

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 4 Servings


Stir-fry sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. honey
  • ¼ c. beef stock
  • 1 heaped tsp. cornstarch
Meat + veggies
  • 2 tsp. olive oil
  • 1 lb. top sirloin, cut into thin ¼” slices*
  • 1 clove of garlic, grated
  • 1 inch piece of ginger, peeled + grated
  • 1 c. chopped snow peas
  • 3-4 Bellafina peppers, thinly sliced
  • pea shoots


  1. In an empty jam jar, add all of the stir-fry sauce ingredients and shake well until the honey is dissolved. You can also whisk everything together in a small bowl.
  2. Warm the olive oil over medium-high heat in a large cast iron skillet (or saute pan).
  3. Using tongs, add a portion of the meat to the pan and give it a quick sear, about 1-2 minutes. Do not over crowd the skillet. Remove the meat and transfer to a plate. Continue to cook in small batches to prevent the dish from becoming soggy.
  4. To the pan, add a little bit more olive oil and the grated garlic and ginger. Stir until fragrant, about 30 seconds.
  5. Add the snow peas and saute until crisp tender. Remove from the pan.
  6. Add the Bellafina peppers and saute until soft. Remove from the pan.
  7. Add the stir-fry sauce and bring to a quick boil to thicken.
  8. Add the meat + veggies back to the pan and stir to warm through.
  9. Garnish with pea shoots right before serving.
  10. Serve over quinoa or rice.

Adapted from a recipe from The Clever Carrot, 2014