Beef Stir Fry With Tri-color Peppers (rsfh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Chinese, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef, tenderloin |
| 1 | t | Sesame oil |
| 1 | T | Soy sauce |
| 1/4 | t | Garlic powder |
| 1/4 | t | Ginger |
| 1/4 | t | 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 | T | White wine vinegar directio |
INSTRUCTIONS
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 <sweeney@asiaonline.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 195
Total Fat: 21.7g
Cholesterol: 96.4mg
Sodium: 194.7mg
Potassium: 560.3mg
Carbohydrates: 8.4g
Fiber: 2.2g
Sugar: 4.4g
Protein: 23.9g