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Spicy Pepper Steak

Source of Recipe

Betty Crocker - e-mail


Recipe Introduction

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 WW Points
Exchanges
Makes 4 servings

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

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add 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.

1 Serving: Calories 205 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 60mg; Sodium 300mg; Potassium 460mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 24g ++++ Exchanges: 3 Lean Meat; 2 Vegetable ++++ WWP: 5