Spicy Beef and Bell Pepper Stir-Fry

Photo: John Autry; Styling: Cindy Barr
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.

 

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Caroline Wright,

June 2010