Spicy Meat with Bell Peppers


by: Reshmi Ahmed

A very good blend of Indian and Chinese cuisines. The meat is first cooked with the spices in the Indian style, fried a little and then added to the Bell peppers-Soya sauce.


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serves: 4

1 kg Meat

1/4 tsp Turmeric powder

2 tsp Chilli powder

1 tbsp Ginger paste

1/2 tsp Finely chopped Ginger

1 tsp Salt

2 cups Water

1 tbsp Tomato paste

2 tbsp Olive oil

2 Red Onions

1 Green Bell peppers

1 Yellow Bell Pepper

2 tbsp Soya sauce

3 Green Chilis

Nutrition Facts
Spicy Meat with Bell Peppers

Servings Per Recipe: 4

Amount per Serving

Calories: 1072

  • Total Fat: 9.2 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.5 mg
  • Sodium: 1186.7 mg
  • Total Carbs: 226.6 g
  •     Dietary Fiber: 10.7 g
  •     Sugars: 94.4 g
  • Protein: 23.4 g

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1.  Trim the excess fat from the meat. Marinate with turmeric powder, 1 teaspoon chilli powder, ginger paste, and salt and set aside for about half an hour. Cook the marinated meat with 2 cups of water. I pressure cooked it to speed up the process.

2.  Remove the cooked meat from the broth. Use this broth for some other purpose or just in a noodle soup.

3.  Heat 1 tbsp olive oil in a pan. Fry the meat pieces. Add the tomato paste, 1 tsp chilli powder. Keep turning its sides to brown them evenly.

4.  Slice the red onions about 1 cm size. Cut the bell peppers lengthwise.

5.  In a separate pan, heat the oil and sauté the red onions, bell peppers for 3 minutes. Do not over fry them. They have to keep their crispness and color. Add the soya sauce, chopped green chillies and chopped ginger. Saute for a minute.

6.  Fold these vegetables into the meat and cook for a minute again. Serve warm with breads or rice.

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