Beef and Pepper Stir-Fry
Jan 27, 2011
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.
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Total Time: 0 hours 30
quick-cooking short-grain brown rice
12 oz. beef top round
1 tbsp. lower-sodium soy sauce
1 tsp. lower-sodium soy sauce
1 tsp. sugar
2 tsp. vegetable oil
peppers (preferably red, yellow, and orange)
- Prepare brown rice as label directs.
- In bowl, combine beef, 1 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.
Video: How to Make a Simple Black Pepper Beef Stir Fry - Wok Wednesdays
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Date: 03.12.2018, 21:48 / Views: 71482