Three-Pepper Beef

Becky Luigart-Stayner; Cindy Barr
This beef stir-fry gets its color and crunch from a variety of bell peppers. Serve over rice.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Nutritional Information

Calories 326
Caloriesfromfat 36 %
Fat 13 g
Satfat 5.2 g
Monofat 5 g
Polyfat 1.3 g
Protein 34.1 g
Carbohydrate 17.6 g
Fiber 4.4 g
Cholesterol 76 mg
Iron 4.3 mg
Sodium 832 mg
Calcium 50 mg

Ingredients

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

Preparation

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.

Note:

Martin Yan,

July 2004