Three-Pepper Beef

8 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Cindy Barr
Yield
4 servings (serving size: about 1 3/4 cups)
By Martin Yan
July 2004
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 326
  • Caloriesfromfat 36%
  • Fat 13g
  • Satfat 5.2g
  • Monofat 5g
  • Polyfat 1.3g
  • Protein 34.1g
  • Carbohydrate 17.6g
  • Fiber 4.4g
  • Cholesterol 76mg
  • Iron 4.3mg
  • Sodium 832mg
  • Calcium 50mg

How to Make It

Step 1

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

Step 2

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Step 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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Ratings & Reviews

daneanp's Review

Snarlyelf
November 17, 2013
This is yummy - I add sliced mushrooms in with the peppers. A bit of prep involved so probably best for a weekend meal.

melendbm's Review

steponme
September 01, 2013
This is a perfect week-day meal. It takes less than 30 minutes to make, it tastes great and has both meat and vegetables. It is one of our standard meals for our family and is a great way to get finicky kids to eat their veggies!

steponme's Review

daneanp
September 04, 2011
This is good for a week night recipe, but there was no wow factor for me. Served over basmati rice.

lynnecucina's Review

mrsnobody
July 07, 2011
Excellent, some prep work but worth it

mrsnobody's Review

Goldberg
October 21, 2010
This was a very good recipe. I used snow peas instead of snap peas, but followed the recipe for everything else. I'll definitely be making this again.

Snarlyelf's Review

lynnecucina
August 21, 2009
My husband and I both loved this dish and I would definitely make it again. It was an easy weeknight meal to throw together. Served it with a side of mandarin oranges. Delicious!

bahibektoi's Review

bahibektoi
August 10, 2009
We aren't beef eaters so I substituted chicken breasts and chicken broth, and it was good, but I bet the beef and pepper mixture would be outstanding. The peppery sauce and chicken just seemed a bit off. But still very good. Definitely double the broth if you like more sauce.

Goldberg's Review

melendbm
February 06, 2009
This recipe was great. We used snow peas instead of sugar snap peas because they are my favorite, but other than that we followed the rest of the recipe exactly. It will defintely be added to the rotation!
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