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This colorful and hearty,
stir-fry dish is ready in no time, making it ideal for a weekday
meal.
Beef
& Veggie Skillet
- 1 1/4 pounds boneless
beef top sirloin steak, cut 3/4-inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided use
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
- Cut beef steak lengthwise
in half and then crosswise into 1/4-inch strips. Toss with sesame
oil and garlic.
- 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.
- 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.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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