Steak and Pepper Stir Fry

1 tbsp olive oil

1 ½ lbs beef flank steak, thinly sliced

¼ tsp five spice powder

¼ tsp salt

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 small onion, thinly sliced

¼ tsp salt

2 tbsp water

2 tbsp brown sugar

1 tbsp soy sauce, reduced sodium

1 tbsp cornstarch

3 tbsp water

¼ tsp ground black pepper

For serving:

5 ½ cups cooked brown rice

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!

Nutrition Facts

Serving Size 2/3 cup of stir fry, 2/3 cup of rice

Servings 0

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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.