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Beef & Peppers Stir Fry

Submitted by: | Source: Supermarket Diet and Cookbook

Beef and Peppers Stir Fry


1 lb Flank Steak, cut lengthwise in half and very thinly sliced
4 Tbsp Lower Sodium Teriyaki Sauce
4 Green Onions
1 cup Instant Brown Rice
3 tsp Canola Oil
1 clove Garlic, finely chopped
¼ tsp Crushed Red Pepper
2 Red Peppers, thinly sliced


In small bowl toss sliced beef with 1 tablespoon teriyaki sauce. Thinly slice dark green tops from green onions and reserve for garnish. Cut remaining white and lite green parts into 1 inch piece. Cook rice as label directs. In large skillet, heat 2 tsp. oil on medium high until hot. Add garlic and crushed red pepper. Cook 1 minute. Add green onion piece, red pepper slices, and 2 Tbsp. water; cook 4 to 5 minutes or until peppers are tender, stirring frequently. Transfer to bowl. In same skillet, heat remaining teaspoon oil until hot. Add half of beef; cook 1 minute or until beef loses its pink color throughout, stirring. Transfer to bowl with peppers; keep warm.Repeat with remaining beef. Add remaining 3 tablespoons teriyaki sauce to skillet. Cook sauce 30 seconds, stirring. Add to beef and vegetable mixture; stir to mix. Serve stir fry over rice. Garnish with reserved green onion tops.

Serves 4 at 360 calories each.