Yellow Pepper Beef Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick marinade lends a bit of sweetness to tender beef strips in this enticing meal-in-one from our Test Kitchen. Each generous serving also features a bevy of vegetables lightly coated in a delightful sauce. Ingredients:
2 teaspoons cornstarch, divided |
2 teaspoons brown sugar, divided |
1 garlic clove, minced |
1/4 teaspoon pepper |
2 tablespoons rice vinegar, divided |
1 pound beef top sirloin steak, cut into 1/4-inch strips |
1/4 cup reduced-sodium chicken broth |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon canola oil |
1 medium sweet onion, cut into wedges |
2 cups cut fresh asparagus (1-inch pieces) |
1 cup julienned sweet yellow pepper |
Directions:
1. In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
3. In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
4. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.
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