Peppers & Beefalo


The Time for Lunch Eat-In held by Slow Food Saratoga Region this past Monday was a pot-luck. I made a variation of a dish that I have been doing of late centered around stir-fried beef and peppers. While certainly not limited to those ingredients, it is a great way to take advantage of the bounty of summer's end. While I used beefalo from the nearby Lick Springs Farm obtained at the Glens Falls Farmers Market, regular beef would do just fine.


  • 1 large sirloin steak or roast (about 20 oz) – can use more or less depending on your preferred meat balance
  • 2 large sweet peppers preferably bright, vibrant colors – seeded and cubed
  • 2 Poblano peppers – seeded and cubed
  • 2 jalapeño peppers – seeded and cubed
  • 1 large red onion – cubed
  • 2 zucchini or yellow squash – cubed
  • 2 ears of fresh corn with corn zipped off the cobs
  • 2 cloves of garlic – sliced
  • 1 pound fresh Lima beans – shelled (weight before shelling)
  • 10-20 cherry tomatoes
  • bunch of fresh cilantro – washed, dried and chopped
  • 1 Tbsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • Sriracha hot sauce
  • 1 Tbsp grapeseed oil
  • salt

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  • Toast the coriander and cumin in a pan stirring to prevent burning. Once you notice the toasted spice aroma, take off the heat and crush the spices with a mortar and pestle or a spice grinder. Using whole spices allows toasting which brings out the best flavor from the spices. They are then quite easy to grind.
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  • Trim and cube the beefalo then coat with the ground spices and salt.
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  • In a large saute pan or wok, heat the oil and brown the meat. Reserve.
  • In the same pan saute the onions and garlic until translucent then add the peppers. Cook until soft, stirring often.
  • Add the cubed zucchini and stir until cooked.
  • Add the corn, cherry tomatoes, cilantro and beefalo and warm through.
  • Season with Sriracha to taste.
  • Serve hot or as a cold salad
  • Feeds 4-8 people. can be served over rice or a shaped pasta like orecchiette, rigatoni or shells to extend the number to feed.

This recipe worked well for me, but it can have an infinite number of variations. feel free to let me know here what you think and what variations you used.

There has never been a better time to join Slow Food USA. For the month of September, anyone can join Slow Food USA by paying what you can afford. The usual cost is $60 annually for an individual and $75 for a family.

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