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

This beef stir-fry gets its color and crunch from a variety of bell peppers. Serve over rice.

Recipe by Cooking Light July 2004

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Credit: Becky Luigart-Stayner; Cindy Barr

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Yield:
4 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

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  • 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.

Nutrition Facts

326 calories; calories from fat 36%; fat 13g; saturated fat 5.2g; mono fat 5g; poly fat 1.3g; protein 34.1g; carbohydrates 17.6g; fiber 4.4g; cholesterol 76mg; iron 4.3mg; sodium 832mg; calcium 50mg.
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