Name: No-Stuffing Meat and Bell Pepper Stir-Fry
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Bell Peppers 3 pcs (approx. 200-220g); Ground Pork and Beef Mix 200g; Breadcrumbs 10g; Grated Cheese 10g; Egg 1 pc; Salt 1 pinch; Sugar 1/2 tsp; [A] Worcestershire Sauce 1 tbsp; [A] Ketchup 1 tbsp

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Original: English

No-Stuffing Meat and Bell Pepper Stir-Fry

by 食事処さくらの料理教室

Sakura Restaurant proudly presents the recipe for 'No-Stuffing Meat and Bell Pepper.' This dish maximizes the deliciousness of Radishbo-ya's premium bell peppers called 'Chigusa,' creating an exquisite harmony between juicy ground meat and crisp bell peppers. It's a quick and easy-to-make masterpiece that's sure to become a new family favorite.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

Salt 1 pinch
Sugar 1/2 tsp
[A] Worcestershire Sauce 1 tbsp
[A] Ketchup 1 tbsp

Steps

Prepare the bell peppers. Push the stems in with your thumb, cut the peppers in half lengthwise, and remove the seeds. The white pith can remain. The key is to remove the seeds because they can affect the texture, but the pith doesn't impact it, so it's fine to leave it.
🕒 01:31
Cut the seeded bell peppers into bite-sized pieces (about 4-6 pieces each) along with the meat. The key is to cut them into larger pieces to enjoy the texture, as cutting them too small will lose the freshness of the bell peppers.
🕒 02:32
Wrap the cut bell peppers in plastic wrap and set aside.
🕒 03:34
In a small bowl, prepare 10g breadcrumbs, 10g grated cheese, and 1 egg.
🕒 04:25
In another small dish, combine 1 tbsp Worcestershire sauce and 1 tbsp ketchup, and mix well to create the hamburger sauce. The key is to use simple seasonings for a classic hamburger sauce that pairs well with the meat and bell peppers.
🕒 05:12
Lightly oil a frying pan. Spread the oil thinly with a paper towel.
🕒 05:57
Place 200g ground pork and beef mix in a large bowl. Add 1 pinch of salt and 1/2 tsp sugar, and knead by hand until it becomes sticky. The key is to first knead with salt and sugar to develop stickiness. This creates a barrier that locks in flavor and prevents meat juices from escaping. Keep the meat cold and knead it immediately after taking it out of the refrigerator.
🕒 06:20
Once the ground meat is sticky, add all of the prepared 10g breadcrumbs, 10g grated cheese, and 1 egg. Mix thoroughly until everything is well combined. The key is that the grated cheese adds richness, while the breadcrumbs and egg act as binders, resulting in a fluffy texture.
🕒 07:55
Once everything is combined, lightly pat the mixture to release any trapped air.
🕒 08:31
Place the ground meat mixture in the frying pan and spread it out thinly and flat.
🕒 08:54
Heat the frying pan over low heat. Cook the spread-out ground meat over low heat until it develops a nice brown color and firms up, being careful not to burn it.
🕒 11:00
Once the bottom of the meat has browned and firmed up, use a silicone spoon or spatula to cut it into bite-sized pieces and break it apart. The key is that it's easier to cut and separate when the bottom is firm, which saves time.
🕒 11:54
Gently flip the pieces over and cook until the meat is cooked through.
🕒 12:49
If there is too much oil, lightly wipe away the excess with a paper towel. The key is not to wipe away all the oil; leaving some oil helps the bell peppers coat and become more delicious.
🕒 13:05
Once the meat is cooked through, add the cut bell peppers and toss them in the hot oil to lightly coat and warm them. Do not overcook.
🕒 14:08
When the aroma of the bell peppers is released, turn off the heat and plate the dish.
🕒 15:23
Generously drizzle the pre-made hamburger sauce over the entire plated meat and bell pepper dish.
🕒 16:06