This beef stir-fry gets its color and crunch from a variety of bell peppers. Serve over rice.
2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper
How to Make It
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
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This is a perfect week-day meal. It takes less than 30 minutes to make, it tastes great and has both meat and vegetables. It is one of our standard meals for our family and is a great way to get finicky kids to eat their veggies!
We aren't beef eaters so I substituted chicken breasts and chicken broth, and it was good, but I bet the beef and pepper mixture would be outstanding. The peppery sauce and chicken just seemed a bit off. But still very good. Definitely double the broth if you like more sauce.
This recipe was great. We used snow peas instead of sugar snap peas because they are my favorite, but other than that we followed the rest of the recipe exactly. It will defintely be added to the rotation!
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