Easy Pepper Beef Stir-fry
We've lightened up the salt and fat content in our version of the Asian takeout favorite, but kept all of the flavor. It's quick and easy to put together, making it a great option for those busy weeknights. Serve over steamed white or brown rice. This recipe makes 4 servings.
prep time
10 minutes
cook time
5 minutes
Ingredients
1 tablespoon vegetable oil
2 ounces flank steak, cut diagonally across the grain into thin slices
1 red bell pepper, cut into thin strips
1 small white onion, sliced into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
2 teaspoons chili garlic sauce
4 green onions, thinly sliced
2 ounces flank steak, cut diagonally across the grain into thin slices
1 red bell pepper, cut into thin strips
1 small white onion, sliced into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
2 teaspoons chili garlic sauce
4 green onions, thinly sliced
Directions
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers and onions; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.
Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions back into pan; toss well to coat. Serve immediately.
Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions back into pan; toss well to coat. Serve immediately.
Looking for inspiration? Try these recipes:
Vegan Mushroom Pot Pie
Green Shakshuka
Black Bean and Kale Enchilada Bake
