Beef and Pepper Stir Fry

By McLean

Ingredients

• 1 cup quick-cooking short-grain brown rice
• 12 oz. beef top round, thinly sliced across grain
• 1 tablespoons plus 1 teaspoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons vegetable oil
• 3 peppers (preferably red, yellow, and orange) thinly sliced
• 2 cloves garlic, crushed
• 2 ripe tomatoes, cored, cut into 1/2-inch wedges

Preparation

Step 1

Prepare brown rice as label directs.

In bowl, combine beef, t teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper.

In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning.

Add remaining oil to skillet. Add peppers and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until saucy, stirring. Return beef to skillet; add 1/4 teaspoon black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.