BEEF & VEGETABLE SKILLET

Beef & Vegetable Skillet --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1-1/4 pounds Top Sirloin Steak boneless, cut 3/4 inch thick
  2. 2 teaspoons dark sesame oil
  3. 2 garlic cloves, minced
  4. 1 medium red bell pepper, cut into thin strips
  5. 3 tablespoons reduced-sodium soy sauce, divided
  6. 2 tablespoons water
  7. 3 cups coarsely chopped fresh spinach
  8. 1/2 cup sliced green onions
  9. 3 tablespoons ketchup
  10. 2 cups hot cooked rice, prepared without butter or salt

INSTRUCTIONS FOR BEEF & VEGETABLE SKILLET

  1. Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
  2. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
  3. In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.
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