Beef stir fry with tri-color peppers (rsfh
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef; tenderloin |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cumin |
| 1 | cup | Onion; slivered |
| ¾ | cup | Green bell pepper-(2 1/2\" x |
| ¾ | cup | Yellow \" \" (2 1/2 in. x |
| 1 | cup | Red bell pepper |
| 1 | cup | Red bell pepper |
| 2 | tablespoons | White wine vinegar directio |
Directions
DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into ¼ inch slices. Heat oil in a large non-stic skillet over high heat until hot.
Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@...>