Beef and Vegetable Skillet

By á-8187

Number of Servings: 4
Amount Per Serving
Calories: 334
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 62 mg
Sodium: 688 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2.1 g
Protein: 36 g

Ingredients

• 1 1/4 pounds beef, boneless top sirloin steak, cut 3/4-inch thick
• 2 teaspoon oil, dark sesame
• 2 clove(s) garlic, minced
• 1 medium pepper(s), red, bell, cut into thin strips
• 3 tablespoon soy sauce, less sodium, divided
• 3 cup(s) spinach, fresh, coarsely chopped
• 1/2 cup(s) onion(s), green, sliced
• 3 tablespoon ketchup
• 2 cup(s) rice, brown, cooked

Details

Servings 4
Preparation time 5mins
Cooking time 13mins

Preparation

Step 1

Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.

Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.

In same skillet, add bell pepper, 2 tablespoons soy sauce and 2 tbsp water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.