Pepper-Beef Stir-Fry

Source: Better Homes and Gardens


Makes 1 serving
Prep: 15 minutes
Marinate: 30 minutes
Cook: 8 minutes

4 ounces beef top round steak
1 tablespoon soy sauce
1 tablespoon water
1 small clove garlic, minced
Dash pepper
1 teaspoon cornstarch
1 tablespoon cooking oil
1/4 green sweet pepper, cut into 3/4-inch pieces
2 green onions, bias-sliced into 1-inch lengths (1/4 cup)
3 fresh tomatoes, halved
Hot cooked noodles (optional)

Partially freeze beef; cut on the bias into thin slices. For marinade,
stir together soy sauce, water, garlic, and pepper. Add beef, stirring to
coat well. Cover and marinated at room temperature for 30 minutes or in
the refrigerator for 2 hours, stirring occasionally. Drain beef, reserving
marinade. Add enough water to reserved marinade to make 1/3 cup. Stir in
cornstarch. Set cornstarch mixture aside. Preheat a medium skillet over
high heat; add oil. Add pepper pieces, green onion, and mushrooms;
stir-fry about 2 minutes or until vegetables are crisp-tender. Remove
vegetables from skillet. (Add more oil as necessary during cooking.) Add
beef to the skillet. Stir-fry for 2 to 3 minutes or until done. Push
mixture from center of the skillet. Stir cornstarch mixture; add to center
of the skillet. Cook and stir until thickened and bubbly. Cook and stir
for 30 seconds more. Return vegetables; stir ingredients together. Stir in
tomatoes. Cook and stir for 1 minute more. Serve over hot cooked noodles,
if desired. Makes 1 serving.

Nutritional Information Nutritional facts per serving calories: 375, total
fat: 24g, saturated fat: 6g, cholesterol: 68mg, sodium: 980mg,
carbohydrate: 11g, fiber: 2g, protein: 30g, vitamin C: 77%, calcium: 4%,
iron: 19%


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