Stir-Fried Beef with Broccoli and Bell Peppers

So this was pretty good. We didn't get 6 servings because measuring broccoli is pretty much impossible. D made it doing various things around the house. I assume it was easy.

Will have again.

Stir-Fried Beef with Broccoli and Bell Peppers

Yield: 6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

1 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups hot cooked long-grain rice

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

CALORIES 323 ; FAT 10.7g (sat 2.7g,mono 5.1g,poly 1.8g); CHOLESTEROL 26mg; CALCIUM 62mg; CARBOHYDRATE 35.2g; SODIUM 273mg; PROTEIN 21.2g; FIBER 2.8g; IRON 3.2mg

Cooking Light, JULY 2009