Beef and Pepper Skillet Supper
When you finally make it home after work, you want something hearty that can be made from ingredients on hand. This stir-fry, with its zippy sauce, is the answer.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 210 |
| pro | 21 g |
| fat | 8 g |
| carb | 12 g |
| good source iron. | - |
Suggested Recipes
2 onions
1 each red and green pepper
1 tbsp (15 mL) vegetable oil
3/4 lb (375 g) stir-fry beef strips
2 cloves garlic, minced
Sauce:
1 cup (250 mL) beef stock
2 tbsp (25 mL) red_wine_vinegar
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) each paprika and dried thyme
1 tsp (5 mL) worcestershire sauce
1/2 tsp (2 mL) dried rosemary
1/4 tsp (1 mL) each salt and pepper
Pinch cayenne_pepper
Preparation:
SAUCE: In small bowl, whisk together beef stock, vinegar, cornstarch, paprika, thyme, Worcestershire sauce, rosemary, salt, pepper and cayenne; set aside.
Cut onions in half lengthwise; slice lengthwise into thin strips. Seed and cut red and green peppers into thin strips. Set aside.
In large nonstick skillet, heat half of the oil over high heat; stir-fry beef and garlic for about 2 minutes or until meat is browned but still pink inside. Transfer to plate.
Add remaining oil to skillet; cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften. Pour in sauce; cook, stirring, for 2 minutes or until thickened and glossy. Return beef and any juices to pan; stir until well coated and heated through.
Tags:
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