Pepper Steak

The green, red and yellow trio of peppers looks especially pretty in this sweet-and-sour beef mixture.

  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4

Ingredients

4
cups hot cooked rice (cooked as directed on package)
1
cup beef broth
1/4
cup hoisin sauce
1
tablespoon cornstarch
3
tablespoons ketchup
1
tablespoon rice vinegar
1/2
teaspoon Worcestershire sauce
1/4
to 1/2 teaspoon coarse ground black pepper
1
tablespoon oil
1
lb. beef flank or boneless top sirloin steak, thinly sliced
1
medium onion, cut into 8 pieces
1
medium green bell pepper, cut into strips
1
medium red bell pepper, cut into strips
1
medium yellow bell pepper, cut into strips
  • 1 While rice is cooking, in small bowl, combine broth, hoisin sauce, cornstarch, ketchup, vinegar, Worcestershire sauce and pepper; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink.
  • 3 Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    470
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    2g
    2%
      Sugars
    13g
    13%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    100%;
    Calcium
    4%;
    Iron
    30%;
    Exchanges:
    3 Starch; 1 Fruit; 4 Other Carbohydrate; 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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