Many Peppers Steak

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Category: Dinner

Many Peppers Steak - TastyPlanner.com

Chef: Brizen

While standard recipes stop at green, this Many Peppers Steak features red, yellow, and orange bell peppers. And as if that’s not enough color and nutrients for one recipe, carrots and red onion show up, too. A sprinkling of crunchy cashews tops it off, making this dish a feast for the eyes—and the taste buds. It’s also delicious with chicken or turkey strips.

Recipe Source: “Eating Well When You Are Expecting” by Heidi Murkoff with Sharon Mazel
Prep time: 10 Min. Cook time: 10 Min. Serves: 2

Ingredients

2 tablespoons low-sodium soy sauce

1 1/2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1/3 cup plus 2 tablespoons low-sodium beef broth

1/2 pound boneless lean beef sirloin steak, thinly sliced

1 1/2 tablespoons olive oil

1 medium-size red bell pepper, cut into 1/4-inch thick strips

1 medium-size yellow bell pepper, cut into 1/4-inch thick strips

1 medium-size orange bell pepper, cut into 1/4-inch thick strips

1/2 cup shredded carrots

1/2 large red onion, thinly sliced

3 cloves garlic, chopped

1 teaspoon minced peeled fresh ginger

1/4 cup toasted cashews

1 cup cooked brown rice (optional), for serving

Instructions

1. Place the soy sauce, cornstarch, lemon juice, and 1/3 cup of the beef broth in a small bowl and whisk to mix.

2. Season the beef with salt, black pepper and garlic powder.

3. Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the meat and stir-fry until browned and cooked through, about 5 minutes. Transfer the beef to a plate.

4. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the skillet, then add the bell peppers, carrots, onion, chopped garlic, and ginger and stir-fry until the onion is golden, 6 to 7 minutes. Reduce the heat to low, stir in the remaining 2 tablespoons of broth, cover the skillet, and cook to soften the vegetables, 3 minutes.

5. Return the beef and any juices to the skillet. Stir in the cornstarch mixture. Season the stir-fry with crushed red pepper to taste, if desired. Let come to a boil and cook, stirring, until the meat is heated through, about 2 minutes. Stir in the cashews. Serve over brown rice, if desired.

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