Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Fresh green beans and bell peppers combine with chili garlic and hoisin sauces for a quick and tasty entrée.

Jeanne Kelley
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups beef mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

  • Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Nutrition Facts

440 calories; calories from fat 35%; fat 17.2g; saturated fat 6.3g; mono fat 7.2g; poly fat 1.7g; protein 29g; carbohydrates 41.8g; fiber 7.7g; cholesterol 53mg; iron 3.9mg; sodium 745mg; calcium 142mg.
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