Stir-Fried Beef with Broccoli and Bell Peppers

Stir-Fried Beef with Broccoli and Bell PeppersRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Make an easy Asian-inspired meal for dinner tonight.


6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Fat 10.7 g
Satfat 2.7 g
Monofat 5.1 g
Polyfat 1.8 g
Protein 21.2 g
Carbohydrate 35.2 g
Fiber 2.8 g
Cholesterol 26 mg
Iron 3.2 mg
Sodium 273 mg
Calcium 62 mg


1 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups hot cooked long-grain rice


1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.


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