This was really good and easy too! I used regular onion instead of green onion (just my preference) and cooked with the peppers along with some minced garlic. I also wanted to flavor the beef a bit so I added some teriyaki sauce while it was cooking. Didn't have rice wine vinegar so I used apple cider vinegar that I had on hand and that seemed to work just fine.
Spicy Beef and Bell Pepper Stir-Fry
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.
More From Cooking Light
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note