Stir Fry Beef with Peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Stir Fry Beef with Peppers calories by ingredient
Introduction
Adapted from Pioneer Woman Cooks blog. I doubled the sauce ingredients (kept half of the sauce aside and added at the end). Used approximately 6-8 ounces cooked rice noodles, which are included in nutritional info. Adapted from Pioneer Woman Cooks blog. I doubled the sauce ingredients (kept half of the sauce aside and added at the end). Used approximately 6-8 ounces cooked rice noodles, which are included in nutritional info.Number of Servings: 6
Ingredients
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1.25 pounds Flank Steak, Sliced Very Thin Against The Grain
1 cup Low Sodium Soy Sauce
6 Tablespoons Sherry
4 Tablespoons Packed Brown Sugar
4 Tablespoons Cornstarch
2 Tablespoon Minced Fresh Ginger
4 cloves Garlic, Minced
2 teaspoons Red Chile Paste (or A Few Dashes Red Chile Oil)
3 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
6-8 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.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.