Spicy Beef and Bell Pepper Stir-Fry

By Kplmrm

Serve with boil-in-bag brown or jasmine rice.
YIELD: 4 servings (serving size: 1 cup)
TOTAL:20 MINUTES


Nutritional Information
Calories:216
Fat:11.5g (sat 3.1g,mono 5.4g,poly 1.8g)
Protein:20.8g
Carbohydrate:7.7g
Fiber:2.2g
Cholesterol:35mg
Iron:2.9mg
Sodium:624mg
Calcium:54mg

Ingredients

• 1 tablespoon canola oil
• 12 ounces flank steak, cut diagonally across the grain into thin slices
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1/4 cup less-sodium soy sauce
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 4 green onions, cut into 2-inch pieces
• 2 teaspoons toasted sesame seeds

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.

2. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.