Beef and bell peppers come together with a spicy sauce in this Asian-inspired stir-fry that will be ready in no time. Serve the mixture over rice. When it comes to bell peppers, remember that red, yellow and orange bell peppers are sweeter. Pay attention to the prices though – if it’s not by weight, purchase the biggest one you can find. Also, if yellow peppers are cheaper than red, use 2 yellow peppers. Recipe serves 4.
What you’ll need:
- 1 tablespoon canola oil
- 12 ounces flank steak, cut diagonally across the grain into thin slices
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 3 tablespoons soy sauce
- 1 1 /2 tablespoon rice wine vinegar
- 1 tablespoon grated ginger
- 2 teaspoons chili garlic sauce
- 4 green onions, cut into 2-inch pieces
- 2 teaspoons sesame seeds
What you’ll do:
- Heat a large nonstick skillet over medium-high heat.
- Add the oil and swirl to coat the skillet.
- Add the steak to the pan and cook for 2 minutes, searing on one side.
- Add the bell peppers, cook 2 minutes or until the beef loses its pink color, stirring constantly.
- Remove the beef mixture from the pan.
- Add the soy sauce, vinegar, ginger and garlic sauce to the pan.
- Bring to a boil and cook 1 minute or until slightly thickened.
- Add the beef mixture and the green onions to the pan and toss well.
- Sprinkle with sesame seeds.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!