Pepper-Beef Stir-Fry

Oxmoor House
Prep: 8 minutes; Cook: 8 minutes.
4 servings (serving size: 1 cup beef mixture and 3/4 cup noodles)


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1 (5-ounce) package Japanese curly noodles (chucka soba), uncooked
1/3 cup low-sodium soy sauce
1/4 cup low-salt beef broth
3 tablespoons dark brown sugar
2 teaspoons cornstarch
Cooking spray
3/4 pound top round steak, thinly sliced
1 teaspoon light sesame oil
2 garlic cloves, minced
1 red bell pepper, seeded and cut into thin strips
1 (8-ounce) can sliced water chestnuts, drained
3 ounces snow peas, trimmed


Cook noodles according to package directions, omitting salt and fat.

Combine soy sauce and next 3 ingredients in a small bowl; stir well with a whisk.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot; add beef. Stir-fry 4 minutes or until browned. Remove beef from pan; set aside, and keep warm. Coat pan with oil. Add garlic and bell pepper; stir-fry 2 minutes. Add water chestnuts and snow peas; stir-fry 1 minute. Return beef, juices, and soy sauce mixture to pan, and cook 30 seconds or until slightly thickened. Serve over noodles.

Created date

April 2009

Nutritional Information

Calories 349
Caloriesfromfat 20 %
Fat 7.9 g
Satfat 2.5 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 24.9 g
Carbohydrate 44.6 g
Fiber 3.8 g
Cholesterol 51 mg
Iron 12.9 mg
Sodium 980 mg
Calcium 28 mg