Beef and Pepper Stir-Fry

By á-2451

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.

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 1/2-inch wedges

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

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.