Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion – Recipe

Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion

Imagine a dish that’s not just food, but an artful expression of flavors, textures, and aromas. Enter the world of Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion – a delightful creation rooted in the heart of Asian cuisine. 

This recipe, a perfect example of culinary fusion, offers a tantalizing balance between the bold heat of chili paste, the tang of rice vinegar, and the sweetness of brown sugar. The symphony of red and green peppers, tender meat, and savory aromatics creates an experience that takes your taste buds on an unforgettable journey.

Crafting Asian Tradition with a Modern Twist

Our Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion seamlessly marries the essence of Asian tradition with a contemporary twist. As each ingredient comes together in harmonious unity, it’s not just a meal; it’s a cultural celebration that transcends time. 

The artful dance of julienned bell peppers, fragrant garlic, and perfectly sliced meat paints a picture of culinary mastery that captivates both the eye and the palate.

Ingredients and Culinary Alchemy

A recipe is like a canvas, and its ingredients are the colors that blend together to create a masterpiece. Picture thin slices of succulent meat mingling with vibrant red and green bell peppers, all sautéed to tender perfection. Add to that the whisper of minced garlic, a drizzle of soy sauce, the warmth of brown sugar, and the transformative powers of hoisin sauce. 

As these elements combine, a symphony of flavors takes shape, inviting you to experience a journey that’s rich in taste and texture. The culmination of culinary alchemy is a dish that bridges tradition and innovation, and showcases the beauty of Asian cuisine on your plate.

Intricate Steps, Exquisite Reward

Crafting this masterpiece may seem daunting, but fear not – the steps are your guide to a culinary masterpiece. Begin with the creation of a flavorful sauce that’s the backbone of the dish. Then, it’s time to heat the skillet and let the aromas of garlic and peppers infuse the air. Add the meat, cooking it to succulent perfection, and watch as the colors dance and flavors meld. With each sauté, each stir, and each drizzle of sauce, you’re breathing life into a dish that’s destined to be savored. The final flourish of green onions is your culinary signature, a testament to your creation’s vibrancy and depth.

How Spicy Is This Dish?

So how do you achieve the perfect level of heat? It’s simple. The secret lies in the chili paste – a little bottle of culinary magic that lets you control the temperature of your dish. A touch more for a bold kick, or a tad less for a milder experience. Imagine you’re the conductor of a spice orchestra, holding the baton to create your own symphony of taste sensations. With each additional dollop of chili paste, you’re intensifying the thrill, creating a crescendo of heat that will surely awaken your taste buds.

Don’t let the heat intimidate you. Instead, let it inspire you to play with flavors, experiment, and craft a dish that suits your unique preferences. The table below gives you a quick glance at how different amounts of chili paste can impact the heat level of your creation:

Chili Paste AmountHeat Level
1 teaspoonMild
2 teaspoonsMedium
1 tablespoonSpicy
2 tablespoonsFiery
3 tablespoons or moreIntense Inferno

So whether you’re reaching for a taste adventure or aiming for a gentle embrace of flavors, remember – you’re in control of the spice destiny. So grab that chili paste, wield your spatula, and create a Hot and Sour masterpiece that’s tailored just for you.

The Best Way to Slice the Meat Thinly

If you’re wondering how to achieve those delicate slices for our Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion, we’ve got a trick up our sleeves. Picture this: your knife gliding effortlessly through the meat, producing slices so thin they practically melt in your mouth. The secret lies in the simple technique of partial freezing.

The key is to chill the meat, not to the point of solid ice, but just enough to firm it up. Place your meat in the freezer for about 20 minutes, and magic happens. The fibers of the meat hold together better, allowing your knife to create those perfect, thin slices you’ve dreamed of.

To help you visualize, take a look at the table below that breaks down the slicing process:

Slicing TechniqueResult
Partially Freeze Meat for 20 minutesAchieve Thin, Even Slices
Use a Sharp KnifeSmooth, Precise Cuts
Maintain Consistent PressureUniform Thickness
Slice at a Slight AngleEnhance Tenderness and Presentation

With your meat slightly chilled and your knife poised for action, you’re ready to transform your cooking experience. By slicing your meat thinly, you’re not just crafting a dish; you’re sculpting an experience that delights both the eyes and the palate. So remember, the path to thin slicing perfection is paved with patience, practice, and a touch of freezer magic.

Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion

Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion

Indulge your taste buds in a whirlwind of flavors with our Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion recipe. This delectable dish hails from the heart of Asian cuisine, promising a symphony of textures and tastes that dance on your palate. The perfect balance of heat, tanginess, and sweetness is achieved through the harmony of red and green peppers, succulent meat, and zesty aromatics. Get ready to embark on a culinary journey that marries tradition with innovation.
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal


  • 1 pound 450g boneless meat (chicken, beef, or pork), thinly sliced
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili paste adjust to taste
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • Salt and pepper to taste
  • Chopped green onions for garnish


  • In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, chili paste, brown sugar, and cornstarch-water mixture. Mix well to create the sauce.
  • Heat a large skillet or wok over high heat. Add the vegetable oil and let it heat up.
  • Add the sliced meat to the hot skillet and sauté until it’s cooked through. Remove the meat and set it aside.
  • In the same skillet, add a bit more oil if needed. Add the minced garlic and sauté until fragrant.
  • Add the julienned red and green bell peppers and sliced onion to the skillet. Sauté for a few minutes until the vegetables start to soften but remain crisp.
  • Return the cooked meat to the skillet and pour the prepared sauce over everything. Toss to coat the ingredients evenly in the sauce. Let it cook for a couple of minutes until the sauce thickens.
  • Season with salt and pepper to taste.
  • Garnish with chopped green onions before serving.


  • Customize the heat level by adjusting the amount of chili paste.
  • For a twist, consider adding pineapple chunks for a sweet contrast.
  • Serve the sautéed meat over steamed rice or noodles for a satisfying meal.
  • Calories: 250 per serving
  • Protein: 20g
  • Carbohydrates: 15g
  • Fat: 12g
  • Fiber: 3g
Keyword hot source meat, red pepper, green pepper

FAQs on Hot and Sour Meat Sautéed with Red Pepper, Green Pepper, and Onion – Recipe

Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can use oyster sauce as a replacement

Can I use frozen bell peppers?

Fresh peppers are recommended for better texture and flavor, but you can use frozen ones if needed.

Is this dish gluten-free?

Yes, if you use gluten-free soy sauce and hoisin sauce, this dish can be made gluten-free.

Can I make this dish vegetarian?

Absolutely! Substitute the meat with tofu or your favorite plant-based protein.

Can I prepare the sauce in advance?

Certainly! You can prepare the sauce ahead of time and store it in the refrigerator until you’re ready to cook.

Can I use other types of vinegar?

While rice vinegar is traditional, you can use white vinegar as a substitute if needed.

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