Thursday, March 27, 2008

Oriental Pepper Steak

This is a fabulous WW dinner recipe that is healthy, tasty, and can be thrown together very quickly!

1 t cooking oil
1 pound flank steak trimmed and cut into strips
1 onion, sliced
1 green bell pepper, sliced
½ yellow bell pepper, sliced
½ orange bell pepper, sliced
2 T reduced sodium soy sauce
1 ½ T cornstarch
1 ¾ cup beef broth

Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered until the veggies are softened, about 6 minutes. Uncover and stir-fry until the veggies are browned, about 4 minutes. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. Return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens- about 3 minutes. Serve with brown rice.

TIP OF THE DAY: To save even more time, buy stir- fry frozen onions and bell peppers.