Spicy Pepper Steak

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Spicy Pepper Steak

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

tablespoon chili or vegetable oil

pound cut-up beef for stir-fry

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

medium onion, sliced

1/4

cup hoisin sauce

Hot cooked noodles or rice, if desired

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
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.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

Serving this beefy stir-fry on a bed of Asian-style coleslaw is easy! Shred Chinese (napa) cabbage, and toss with seasoned rice vinegar and a dash of crushed red pepper.

Planned-Overs

Double the recipe (using two colors of bell pepper), and you’ll have plenty left over to toss with pasta or to spoon into pita bread halves the next day.

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*:

Exchanges:

2 Vegetable;
3 Lean Meat;

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

Spicy Pepper Steak

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens