Stir-Fried Beef and Bell Peppers

Name: Stir-Fried Beef and Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound flank steak (thinly sliced against the grain); 1 tablespoon cornstarch; 2 tablespoon vegetable oil (divided); 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 0.5 cup beef broth; 0.25 cup soy sauce (low sodium preferred); 1 tablespoon brown sugar; 1 tablespoon fresh ginger (grated); 1.5 cup quick-cook brown rice; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Tender strips of beef and crisp bell peppers are stir-fried in a rich, savory sauce, offering a burst of flavor that's both satisfying and quick to prepare.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $5.40/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound flank steak (thinly sliced against the grain)
1 tablespoon cornstarch
2 tablespoon vegetable oil (divided)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
0.5 cup beef broth
0.25 cup soy sauce (low sodium preferred)
1 tablespoon brown sugar
1 tablespoon fresh ginger (grated)
1.5 cup quick-cook brown rice
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

In a medium bowl, toss the thinly sliced beef with the 1 tablespoon of cornstarch until coated. Season lightly with salt and black pepper.
In a small bowl, whisk together the beef broth, soy sauce, brown sugar, and grated fresh ginger. Set aside.
Start cooking the quick-cook brown rice according to package directions in a separate pot or microwave, so it's ready when the stir-fry is done.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove beef from skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced red and green bell peppers and stir-fry for 3 to 4 minutes until tender-crisp.
Return the cooked beef to the skillet. Pour in the prepared sauce mixture. Bring to a simmer, stirring continuously, until the sauce thickens and coats the beef and vegetables, about 1 to 2 minutes.
Serve the stir-fried beef and bell peppers immediately over the hot brown rice.

Notes

Ensure your beef is sliced very thinly for optimal tenderness and quick cooking. You can partially freeze the steak for about 15 minutes before slicing to make it easier.

Nutrition (per serving)

Calories: 538
Protein: 34.3 g
Carbohydrates: 66.4 g
Fat: 17 g
Fiber: 4.4 g
Sodium: 1393 mg
Saturated Fat: 3.6 g
Sugar: 6 g
Cholesterol: 76 mg