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Sichuan Beef Stir Fry

 

Quick and easy colorful Chinese beef stir-fry with red bell peppers, baby corn and snow peas.
49

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound beef, flank steak (london broil)
2 teaspoons sesame oil
dark
2 cloves garlic
crushed
1 tablespoon ginger
fresh, minced
¼ teaspoon red pepper flakes
crushed
*
1 small sweet red bell peppers
cut into 1-inch pieces
1 can baby corn
drained
*
¼ pound snow pea pods
julienned
Marinade
2 tablespoons soy sauce, sodium reduced
2 teaspoons sesame oil
dark
1 ½ teaspoons sugar
1 teaspoon cornstarch

Directions

Cut beef steak lengthwise in half and then crosswise into ⅛ inch thick strips.

In medium bowl, combine marinade ingredients; add beef, tossing to coat.

In large skillet, heat 2 teaspoons sesame oil over medium-high heat until hot.

Add garlic, ginger and crushed red pepper; cook 30 seconds.

Add bell pepper and corn; stir-fry 1½ minutes.

Add pea pods; stir-fry 30 seconds.

Remove vegetables. Add beef (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.

Return vegetables and beef to skillet and heat through.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 23741% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 365mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 53g
Vitamin A 18% Vitamin C 70%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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