Beef, Pepper, and Shiitake Mushroom Stir-Fry

Cooking Light
2 servings (serving size: 1 cup beef mixture and 3/4 cup rice)


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1 teaspoon olive oil, divided
Cooking spray
6 ounces beef tenderloin, cut into 1/2-inch strips
1/2 cup sliced shallots
1/2 cup green bell pepper, cut into 1/4-inch strips
1/2 cup red bell pepper, cut into 1/4-inch strips
1/2 cup yellow bell pepper, cut into 1/4-inch strips
3 garlic cloves, minced
2 cups sliced shiitake mushroom caps (about 1 [3.5-ounce] package)
1/4 cup dry white wine
1/2 cup no-salt-added beef broth
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups hot cooked rice


Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef; stir-fry 2 minutes. Remove beef from skillet; set aside. Wipe skillet clean with a paper towel.

Heat 1/2 teaspoon oil in skillet. Add sliced shallots, bell pepper strips, and minced garlic, and stir-fry 1 minute. Add mushrooms, and stir-fry 2 minutes. Stir in wine, and cook 1 minute. Add broth; reduce heat, and simmer 3 minutes. Return beef to skillet, and cook 1 minute. Stir in chopped basil, salt, and pepper. Serve with rice.

Created date

August 1997

Nutritional Information

Calories 406
Caloriesfromfat 20 %
Fat 9.2 g
Satfat 2.7 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 24.7 g
Carbohydrate 55.8 g
Fiber 4 g
Cholesterol 53 mg
Iron 6.8 mg
Sodium 355 mg
Calcium 60 mg