Beef and Pepper Stir-Fry / Good Housekeeping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) quick-cooking short-grain brown rice |
12 ounce(s) beef top round, thinly sliced against grain |
1 tablespoon(s) plus 1 tsp lower-sodium soy sauce |
1 teaspoon(s) sugar |
2 teaspoon(s) vegetable oil |
3 whole(s) peppers, red, yellow and orange |
2 clove(s) garlic, crushed with press |
2 whole(s) ripe tomatoes, cored, cut into 1/2 in. wedges |
Directions:
1. Prepare brown rice as label directs.
2. In bowl, combine beef, 1 tsp. soy sauce, 1/2 tsp. sugar, and 1/4 tsp. freshly ground black pepper.
3. In 12-in. skillet, heat 1 tsp. oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning.
4. Add remaining oil to skillet. Add peppers and garlic; stir-fry 4-5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until sauce, stirring. Return beef to skillet; add 1/4 tsp. black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.
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