Healthy Outlook FEB 2017 Beef & Green Pepper Stir Fry
Beef and Green Pepper Stir Fry
1 tablespoon canola oil
12 oz. flank or flat iron steak, cut diagonally across the grain into thin slices (you can substitute chicken or tofu)
2 green bell peppers cut into thin strips
3 tablespoons low sodium soy sauce (tamari or Braggs Amino)
1 ½ tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons chili garlic sauce
4 green onions cut into 2 inch pieces
2 teaspoons toasted sesame seeds
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.
Add soy sauce, vinegar, ginger and chili garlic sauce to pan bring to boil. Cook 1 minute or until slightly thickened. Add beef misture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.
Server over Jasmine or Brown rice.
3 oz (1 cup),
11 g fat (3.1 g sat)
2.2 g fiber
7.7 g carbohydrates
20.8 g protein
35 mg cholesterol
2.9 mg iron
480 mg sodium
54 mg calcium
Note: nutritional information does not include rice or suggested substitutions