By Nathan Haskins
Thinly slice the red bell pepper and onion. Mince the garlic and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the lean beef strips to the pan, season with salt and black pepper, and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the sliced onion, red bell pepper, and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the cooked beef to the pan. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Stir to combine all ingredients thoroughly and heat for another 1-2 minutes.
Serve the beef and vegetable stir-fry over the cooked brown rice.
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This Main Course Stir-Fry Asian recipe is ready in 30 minutes and features lean beef strips, cooked brown rice, red bell pepper and other delicious ingredients. Contains 400 calories total.
Thinly slice the red bell pepper and onion. Mince the garlic and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the lean beef strips to the pan, season with salt and black pepper, and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the sliced onion, red bell pepper, and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the cooked beef to the pan. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Stir to combine all ingredients thoroughly and heat for another 1-2 minutes.
Serve the beef and vegetable stir-fry over the cooked brown rice.
Calories per Serving: 400
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