Fresh green beans and bell peppers combine with chili garlic and hoisin sauces for a quick and tasty entrée.
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound boneless sirloin steak, cut into 1/4-inch strips
5 cups (2-inch) cut green beans (about 1 1/4 pounds)
1 cup red bell pepper strips
3/4 cup (2-inch) slices green onion tops
2 cups hot cooked white rice
How to Make It
Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.