Stir Fry Beef with Peppers

  • Number of Servings: 6
Ingredients
1.25 pounds Flank Steak, Sliced Very Thin Against The Grain1 cup Low Sodium Soy Sauce6 Tablespoons Sherry4 Tablespoons Packed Brown Sugar4 Tablespoons Cornstarch2 Tablespoon Minced Fresh Ginger4 cloves Garlic, Minced2 teaspoons Red Chile Paste (or A Few Dashes Red Chile Oil)3 Tablespoons Canola Oil1 whole Medium Yellow Onion Sliced2 whole Red Bell Peppers, Cored And Sliced Into Rings6-8 oz rice noodles
Directions
Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Set half of sauce aside and place sliced beef in other half, tossing to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, add 1 tbsp oil, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Cook noodles to package specifications. Add noodles to stir fry. Toss together. Add very hot water if needed to thin.



Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WINTERFYRE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 446.7
  • Total Fat: 14.1 g
  • Cholesterol: 47.3 mg
  • Sodium: 2,598.2 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 24.4 g

Member Reviews