Beef, Pepper, and Shiitake Mushroom Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon olive oil, divided |
cooking spray |
6 ounces beef tenderloin, cut into 1/2-inch strips |
1/2 cup sliced shallots |
1/2 cup green bell pepper, cut into 1/4-inch strips |
1/2 cup red bell pepper, cut into 1/4-inch strips |
1/2 cup yellow bell pepper, cut into 1/4-inch strips |
3 garlic cloves, minced |
2 cups sliced shiitake mushroom caps (about 1 package) |
1/4 cup dry white wine |
1/2 cup no-salt-added beef broth |
1 tablespoon chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups hot cooked rice |
Directions:
1. Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef; stir-fry 2 minutes. Remove beef from skillet; set aside. Wipe skillet clean with a paper towel.
2. Heat 1/2 teaspoon oil in skillet. Add sliced shallots, bell pepper strips, and minced garlic, and stir-fry 1 minute. Add mushrooms, and stir-fry 2 minutes. Stir in wine, and cook 1 minute. Add broth; reduce heat, and simmer 3 minutes. Return beef to skillet, and cook 1 minute. Stir in chopped basil, salt, and pepper. Serve with rice.
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