Spicy Pepper Steak

Beef, veggies and a flavorful Asian sauce. What more could you want? (Did we mention it takes only 15 minutes to make?)

Spicy Pepper Steak

BettyCrockerRecipe by BettyCrocker

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10 minutes

15 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 205
  • 8g
    (Saturated Fat 2g)
  • 60mg
  • 300mg
  • 11g
    (Dietary Fiber 2g)
  • 24g
  • Percent Daily Value*
  • 8%
  • 24%
  • 2%
  • 14%
  • Exchanges
  • 3
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Special Touch

    Serving this beefy stir-fry on a bed of Asian-style coleslaw is easy! Shred Chinese (napa) cabbage, and toss with seasoned rice vinegar and a dash of crushed red pepper.

  • Planned-Overs

    Double the recipe (using two colors of bell pepper), and you’ll have plenty left over to toss with pasta or to spoon into pita bread halves the next day.

Ingredients

  • 1  tablespoon chili or vegetable oil
  • 1  pound cut-up beef for stir-fry
  • 1  medium bell pepper, cut into 3/4-inch squares
  • 1  medium onion, sliced
  • 1/4  cup hoisin sauce
  • Hot cooked noodles or rice, if desired

Directions

  1. 1Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
  2. 2Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

Categories: Course, Main Dishes, Beef, Pasta, Side Dishes, Pasta, Healthy, Ingredient, Beef, Pasta

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