Beef and Pepper Stir-Fry

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

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 0.0%
  • Fat: 7.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.8g
  • Carbohydrate: 24.5g
  • Fiber: 3g
  • Cholesterol: 69mg
  • Iron: 0.0mg
  • Sodium: 221mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Trim fat from steak. Slice steak diagonally across grain into 1/4-inch-thick strips. Cut strips into 2-inch pieces; set aside.
  2. 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.
  3. 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.
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