Beef Stir-Fry

Here's a great recipe for those nights when you're short on time but still want to have something healthy and filling. It's my new favorite EASY stir-fry recipe. The only changes I make are: 1) since I usually can't find flank steak, either tri-tip or petite sirloin work just as well, 2) swap an orange bell pepper for the green one (I'm not a green pepper fan), and 3) DOUBLE all the ingredients for the sauce *except* the black pepper. The sauce is awesome. Serve over rice (I like a brown rice-wild rice blend) or corkscrew/penne noodles + a salad and you're all set! Yum!! :-)

Three Pepper Beef (cookinglight.com)

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Preparation

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Yield

4 servings (serving size: about 1 3/4 cups)

Nutritional Information

CALORIES 326(36% from fat); FAT 13g (sat 5.2g,mono 5g,poly 1.3g); IRON 4.3mg; CHOLESTEROL 76mg; CALCIUM 50mg; CARBOHYDRATE 17.6g; SODIUM 832mg; PROTEIN 34.1g; FIBER 4.4g