This is yummy - I add sliced mushrooms in with the peppers. A bit of prep involved so probably best for a weekend meal.
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)
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Amount per serving
- Calories: 326
- Calories from fat: 36%
- Fat: 13g
- Saturated fat: 5.2g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.3g
- Protein: 34.1g
- Carbohydrate: 17.6g
- Fiber: 4.4g
- Cholesterol: 76mg
- Iron: 4.3mg
- Sodium: 832mg
- Calcium: 50mg
- 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
- 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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