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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 11.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.8g
  • Carbohydrate: 7.7g
  • Fiber: 2.2g
  • Cholesterol: 35mg
  • Iron: 2.9mg
  • Sodium: 480mg
  • Calcium: 54mg

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. 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. 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.
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