Thursday, September 17, 2009

Steak and Pepper Stir Fry

Steak and Pepper Stir Fry
Photo and Recipe from

Growing up I was the pickiest eater around. No peppers, onions, cucumbers, pickles, tomatoes, etc. You name it I probably did not eat it. Something happened as I aged and got married and have found that I am in love with so many foods that I once would not touch. The best part - most of those foods are so healthy and provide SO much flavor (but without the fat) at the same time. So when I ran across this recipe I knew I had to give it a try and it turned out to be a winner!

The recipe makes 4 servings. Each serving is 6 weight watcher points.


1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice (the hubby wished there was more rice. So if you are a rice fan make more depending on how much you want).


1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

2. ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.

3. SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.


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