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.
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