Monday, April 4, 2016
Steak and Pepper Stir-Fry
This stir-fry comes together in minutes, with little chopping required. Serve with steamed rice or noodles to soak up the sauce. For a kick, add 1 tsp of garlic chili paste.
By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine:September 2012
Prep time 20 minutes
Total time 20 minutes
Portion size 4
2 tbsp (30 mL) oyster sauce
1 tsp (5 mL) cornstarch
1 lb (454 g) beef flank marinating steak, thinly sliced across the grain
1 onion, sliced
2 sweet peppers, (red, orange and/or yellow), sliced
Combine 3 tbsp water, oyster sauce, cornstarch, and pinch each salt and pepper. Set aside.
In large nonstick skillet or wok, heat 2 tsp vegetable oil over high heat; stir-fry beef until browned, about 3 minutes. Remove to plate.
Add 1 tsp vegetable oil, onion and 2 tbsp water to pan. Stir-fry over medium-high heat, scraping up browned bits, until softened, about 4 minutes. Add peppers; stir-fry until tender-crisp, about 4 minutes.
Return beef to skillet. Add oyster sauce mixture; cook, tossing to coat, until sauce is slightly thickened, about 1 minute.
Additional information :
Change It Up
Chicken and Pepper Stir-Fry
Substitute chicken for beef. Stir-fry until browned and juices run clear when chicken is pierced, about 3 minutes.
Nutritional Information Per serving: about
cal 249 pro 26g total fat 13g sat. fat 4g
carb 8g dietary fibre 1g sugar 3g chol 53mg
sodium 316mg potassium 521mg
calcium 2 iron 17 vit A 11 vit C 157