Black Pepper Beef Stir-Fry |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 pound boneless tender beef steak (sirloin, rib eye or top loin), 3/4 to 1 inch thick | 5 tablespoons stir-fry sauce, divided | 1 large clove garlic, minced |
| 1/4 teaspoon black pepper | 3 tablespoons vegetable oil, divided | 2 medium-size green, red or yellow bell peppers, cut into 1-inch squares |
| 1 medium onion, cut into 1-inch squares | ||
| 1 | Cut beef across garin into thin slices, then into 1-inch squares. Combine 2 tablespoons stir-fry sauce and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine remaining 3 tablespoons stir-fry sauce and black pepper in small bowl; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 tablespoons oil in same pan. Add bell peppers and onion; stir-fry 3 minutes. Add beef and stir-fry sauce mixture; cook and stir only until beef and vegetables are coated with sauce and heated through. |