Beef and Pepper Stir-Fry

Name: Beef and Pepper Stir-Fry
Total time: 30 min
Yield: 4
Ingredients: 1 c. 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; 3 peppers (preferably red, yellow, and orange); 2 clove garlic; 2 ripe tomatoes

Published: Jan 27, 2011

Yields:

Total Time:

30 mins

Cal/Serv:

285

Jump to recipe

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.

Advertisement - Continue Reading Below

Ingredients

1 cup 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
3 peppers (preferably red, yellow, and orange)
2 clove garlic
2 ripe tomatoes

Directions

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