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

This quick entrée is equally tasty with just one type of bell pepper.

Recipe by Cooking Light September 2008


Recipe Summary test

4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)


Ingredient Checklist


Instructions Checklist
  • Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, soy sauce, wine, sugar, and black pepper.

  • Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender. Spoon bell pepper mixture into a large bowl.

  • Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture. Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.

  • Wine note: When it comes to wine, this simple beef recipe needs care because green bell peppers can make many red wines taste green and weedy, while soy sauce can make reds taste hollow. So choose a wine with a lot of fruitiness and berry flavors. A great choice is traditional Beaujolais—especially one of the cru Beaujolais such as Moulin-à-Vent. The Georges duBoeuf Beaujolais Moulin-à-Vent (Flower Label) 2006 from Burgundy, France, is $ —Karen MacNeil

Nutrition Facts

422 calories; calories from fat 27%; fat 12.5g; saturated fat 2.4g; mono fat 5.9g; poly fat 2.4g; protein 23.2g; carbohydrates 50.6g; fiber 3.6g; cholesterol 28mg; iron 3.9mg; sodium 613mg; calcium 40mg.