2 cups fresh or frozen green or red peppers strips
4 cups hot cooked regular long-grain white rice
Instructions
Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned. Add the peppers to the skillet and stir-fry until tender-crisp.
Reduce the heat to medium. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.
Tip- For a change of pace, try serving the stir-fry over brown rice instead of white rice.
Originally Submitted
12/5/2010
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