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”.
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
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.
One response to “Pepper-Beef Stir Fry”
holy! that looks damned good