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Rinse, stem, and seed bell pepper; trim out and discard white veins. Cut pepper into strips about 1/4 in wide and 2 in long
Rinse beef and pat dry. Cut across the grain into 1/16- to 1/8 in thick slices, then cut slices into bite-size pieces.
Pour oil into a 10- to 12" nonstick frying pan over high heat. When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes. Pour from pan into a bowl.
Add beef to pan and stir just until no longer pink, about 2 min. With a slotted spoon, transfer meat to bowl with pepper.
To met juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger and chili flakes. Boil over hi heat stirring often, until mixture is reduced to about 1/3 cup, 5-6 min. Pour beef and bell pepper back into pan and stir until hot, about 30 sec.
Spoon beef stir fry onto plates and sprinkle with cilantro.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 27 | ||
Calories from Fat: 3 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 293.4mg | 8 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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