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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.

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 (9) 7 Reviews
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  • Prep Time 15 min
  • Total Time 32 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
25 mg
25 %;
Sodium
380 mg
380 %;
Total Carbohydrate
38 g
38 %
(Dietary Fiber
4 g
4 %
),
Protein
15 g
15 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
46%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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