Beef and Pepper Stir-Fry

A Chinese-restaurant favorite gets a makeover: Lean top round stays tender when flash-fried in a hot skillet, while tomatoes add a flavor twist (and extra antioxidants) to the traditional veggie combo.

Beef and Pepper Stir-Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup(s) quick-cooking short-grain brown rice

  • 12

    ounce(s) beef top round, thinly sliced across grain

  • 1

    tablespoon(s) lower-sodium soy sauce

  • 1

    teaspoon(s) lower-sodium soy sauce, for beef

  • 1

    teaspoon(s) sugar

  • 2

    teaspoon(s) vegetable oil

  • 3

    peppers (preferably red, yellow, and orange), thinly sliced

  • 2

    clove(s) garlic, crushed with press

  • 2

    ripe tomatoes, cored, cut into ½-inch wedges

Directions

1. Prepare brown rice as label directs. 2. In bowl, combine beef, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. 3. 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. 4. 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.


Nutrition

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