Beef and Pepper Stir-Fry

Oxmoor House
4 servings (serving size: 1/4 of meat mixture and 1/2 cup rice)


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1 pound lean, boneless sirloin steak
1 teaspoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon salt
3 medium-size green bell peppers, seeded and cut into 1/4-inch-wide strips
1 tablespoon balsamic vinegar
2 cups cooked long-grain rice


Trim fat from steak. Slice steak diagonally across grain into 1/4-inch-thick strips. Cut strips into 2-inch pieces; set aside.

Add oil to a large nonstick skillet, and place over medium-high heat until hot. Add meat, garlic, and next 3 ingredients; cook 4 minutes, stirring often. Remove from pan, and set aside.

Add bell pepper strips to pan; cook 6 minutes or until tender, stirring often. Return meat to pan, and add vinegar. Cook 2 minutes or until thoroughly heated. Spoon meat mixture over rice.

Created date

April 2008

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 7.7 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.8 g
Carbohydrate 24.5 g
Fiber 3 g
Cholesterol 69 mg
Iron 0.0 mg
Sodium 221 mg
Calcium 0.0 mg