26th June 2007

    Pepper-Beef Stir Fry

    We were rushed for time tonight, so this recipe from Cooking Light’s SuperFast Suppers cookbook sounded perfect — it was on the table 20 minutes after cracking open the fridge. The sauce thickens nicely and certainly doesn’t taste “light”.

    Pepper-Beef Stir-Fry
    ———————
    1 (5 oz) package Japanese curly noodles (chucka soba), uncooked
    1/3 cup low-sodium soy sauce
    1/4 cup low-salt beef broth
    3 tbsp dark brown sugar
    2 tsp cornstarch
    cooking spray
    3/4 pound top round steak, thinly sliced
    1 tsp light sesame oil
    2 garlic cloves, minced
    1 red bell pepper, seeded and cut into thin strips
    8 ounce can sliced water chestnuts, drained
    3 ounces snow peas, trimmed

    Cook noodles according to package directions.

    Combine soy sauce and next three ingredients in a small bowl; stir well with a whisk.

    Place non-stick skillet coated with cooking spray over medium-high heat until hot. add beef. Stir-fry for 4 minutes or until browned. Remove beef from pan; set aside and keep warm. Coat pan with oil. Add garlic and bell pepper; stir-fry 2 minutes. Add snow peas and water chestnuts; stir-fry 1 minute. Return beef, juices, and soy sauce mixture to pan and cook 30 seconds, or until slightly thickened. Serve over noodles.

    Serves 4.

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    This entry was posted on Tuesday, June 26th, 2007 at 11:39 pm and is filed under Asian, Cooking Light, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There is currently one response to “Pepper-Beef Stir Fry”

    1. 1
      On June 27th, 2007,amiable said:

      holy! that looks damned good

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