Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

Fans of quick and easy will love this asian-inspired stir-fry dish. Beef, bell pepper and rice get a dip in a spicy sauce and a sprinkle of toasted sesame seeds.

Caroline Wright
Recipe by Cooking Light June 2010

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.

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  • Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.

Nutrition Facts

216 calories; fat 11.5g; saturated fat 3.1g; mono fat 5.4g; poly fat 1.8g; protein 20.8g; carbohydrates 7.7g; fiber 2.2g; cholesterol 35mg; iron 2.9mg; sodium 480mg; calcium 54mg.
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