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 Cooking Light

More From Cooking Light

Nutritional Information

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

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

  1. Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
  2. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
  3. 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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