Beef Stir Fry with Tri-Color Peppers (Rsfh
- 1 lb Beef; tenderloin
- 1 ts Sesame oil
- 1 tb Soy sauce
- 1/4 ts Garlic powder
- 1/4 ts Ginger
- 1/4 ts Cumin
- 1 c Onion; slivered
- 3/4 c Green bell pepper-(2 1/2" x
- 3/4 c Yellow " " (2 1/2 in. x
- 1 c Red bell pepper
- 1 c Red bell pepper
- 2 tb White wine vinegar directio
DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4
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
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
