Cook brown rice according to package directions.
Thinly slice peppers and onion.
In a 12-inch skillet, heat oil on medium-high until hot.
Sprinkle steak with the five spice powder and ¼ teaspoon salt.
Cook three minutes or until just browned, stirring occasionally.
Add the peppers, onion, 2 tablespoons water and ¼ teaspoon salt. Cover, cook 5 minutes or until slightly softened, stirring occasionally.
In a small bowl, whisk together sugar, soy sauce, cornstarch, 3 tablespoons of water and pepper until smooth.
Add to the skillet. Heat to simmering, Simmer 1 minute or until thickened.
Serve with rice. Enjoy!
Serving Size 2/3 cup of stir fry, 2/3 cup of rice
Servings 8
- Amount Per Serving
- Calories 311
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 2.2g12%
- Trans Fat 0g
- Cholesterol 52.7mg18%
- Sodium 209.6mg9%
- Potassium 2210mg64%
- Total Carbohydrate 37.5g13%
- Dietary Fiber 3.2g13%
- Sugars 3.8g
- Protein 22g44%
- Calcium 4%
- Iron 13%
- Vitamin D 19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook brown rice according to package directions.
Thinly slice peppers and onion.
In a 12-inch skillet, heat oil on medium-high until hot.
Sprinkle steak with the five spice powder and ¼ teaspoon salt.
Cook three minutes or until just browned, stirring occasionally.
Add the peppers, onion, 2 tablespoons water and ¼ teaspoon salt. Cover, cook 5 minutes or until slightly softened, stirring occasionally.
In a small bowl, whisk together sugar, soy sauce, cornstarch, 3 tablespoons of water and pepper until smooth.
Add to the skillet. Heat to simmering, Simmer 1 minute or until thickened.
Serve with rice. Enjoy!