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
- 4
- 5 mins
- 13 mins
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
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.
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