Canton Beef with Bell Peppers

Canton Beef with Bell Peppers

Cantonese takeout has long been a comfort food for many families. We know your family will enjoy making this simple recipe in the comfort of your own home.

Prep Time

15

Minutes

Total Time

32

Minutes

Makes

4

servings

1/2
pound beef boneless sirloin steak
3/4
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon finely chopped garlic (6 cloves)
1
tablespoon finely chopped gingerroot
1
tablespoon dark soy sauce
2
teaspoons packed brown sugar
1/2
teaspoon five-spice powder
1
tablespoon cornstarch
1
tablespoon cold water
1
bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2
cups cooked brown rice
  1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  2. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
  3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
  4. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The Betty Crocker Kitchens recommends marinating only in glass or plastic. Metal bowls may react with acidic foods, which can cause an off-flavor and minerals to transfer from the bowl to the food.
Time Saver
If you use a lot of garlic, consider purchasing finely chopped garlic in jars. This is usually found in the produce section and needs refrigeration.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 225
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 25 mg;
  • Sodium 380 mg;
  • Total Carbohydrate 38 g
    • (Dietary Fiber 4 g,
  • Protein 15 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.