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Spicy Beef and Bell Pepper Stir-Fry

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 1 cup)
Fans of quick and easy will love this asian-inspired stir-fry dish. Beef, bell pepper and rice get a dip in a spicy sauce and a sprinkle of toasted sesame seeds. 

Ingredients

  • 1 tablespoon canola oil
  • 12 ounces flank steak, cut diagonally across the grain into thin slices
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 3 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 4 green onions, cut into 2-inch pieces
  • 2 teaspoons toasted sesame seeds
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Nutrition Information

  • calories 216
  • fat 11.5 g
  • satfat 3.1 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 20.8 g
  • carbohydrate 7.7 g
  • fiber 2.2 g
  • cholesterol 35 mg
  • iron 2.9 mg
  • sodium 480 mg
  • calcium 54 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.

  2. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.