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Recipe

Spicy Pepper Steak

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Beef, veggies and a flavorful Asian sauce. What more could you want? (Did we mention it takes only 15 minutes to make?)

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( 42 Ratings)

42 Ratings

5 Stars 60%

4 Stars 21%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 9 )

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PREP TIME 10 Min
TOTAL TIME 15 Min
SERVINGS 0

1: tablespoon chili or vegetable oil

1: pound cut-up beef for stir-fry

1: medium bell pepper, cut into 3/4-inch squares

1: medium onion, sliced

1/4: cup hoisin sauce

: Hot cooked noodles or rice, if desired

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1 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
2 Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

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Nutrition Information:

1 Serving (1 Serving)

Calories 205

(Calories from Fat 70 ),

Total Fat 8 g

(Saturated Fat 2 g,

Cholesterol 60 mg;
Sodium 300 mg;
Total Carbohydrate 11 g

(Dietary Fiber 2 g,

Protein 24 g;

Percent Daily Value*:

Vitamin A 8 %;
Vitamin C 24 %;
Calcium 2 %;
Iron 14 %;

Exchanges:

2 Vegetable;
3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 9 Reviews View All

Posted 10/8/2011 4:20:51 PM REPORT ABUSE pricebigmama10 said:

Rating:

my husband loved this. there were no leftover.very good

This reply was: Helpful Inspiring

Posted 12/2/2009 12:29:17 PM REPORT ABUSE C Jackson said:

Rating:

This was a 5-ingredient very easy recipe. I used 1 lb stir fry veggies for the bell pepper and onion (which I bought in the produce dept already cut - included onion, broccoli flowerets, red pepper strips and julienne carrots). I might have used a bit more hoisin sauce because there were more veggies. I served it over crisp noodles. It is definitely a keeper.

This reply was: Helpful Inspiring

Posted 12/27/2008 5:44:00 PM REPORT ABUSE Chef Judy said:

Rating:

This was idiot proof easy and awesomely delicious. The only thing I did different was that I added a small handful of julienned carrots for color and an extra vegetable. I served it over Jasmine rice. My husband and I polished it all off with no leftovers. This is a definite keeper which will be kept with my tried and true favorites. Who would have believed that so much flavor could come from chili oil and hoisin sauce as the only seasonings? Thank you Betty Crocker for this yummy dish - it's a winner!

This reply was: Helpful Inspiring