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Steak-and-Pepper Stir-Fry

Yield 6 servings (serving size: 1 cup steak mixture and 1 cup noodles)

Ingredients

  • 1 pound lean flank steak
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • 2 tablespoons dark sesame oil, divided
  • 1 cup julienne-cut green bell pepper
  • 1 cup julienne-cut red bell pepper
  • 1 cup vertically sliced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated peeled gingerroot
  • 1/4 cup water
  • 6 cups hot cooked lo mein noodles (about 16 ounces uncooked)

Nutrition Information

  • calories 394
  • caloriesfromfat 29 %
  • fat 12.8 g
  • satfat 3.9 g
  • monofat 4.8 g
  • polyfat 2.7 g
  • protein 22.2 g
  • carbohydrate 45.3 g
  • fiber 3.2 g
  • cholesterol 38 mg
  • iron 4 mg
  • sodium 416 mg
  • calcium 20 mg

How to Make It

  1. Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

  2. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles.