Lunch: Beef with Red and Yellow Bell Peppers

Recipe By: Marcia Kiesel

This recipe includes superfoods such as:

Basil

Health benefits of Beef with Red and Yellow Bell Peppers

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 large garlic cloves
2 tbsp. low-sodium soy sauce
2 tbsp. dry sherry
1 tsp. sugar
1/2 tsp. Freshly ground pepper
1 tbsp. plus 2 teaspoons vegetable oil
1 lb. beef eye of round
1 c. chicken stock
2 tbsp. oyster sauce
1 tsp. cornstarch
1 red onion
2 Yellow bell peppers
1 red bell pepper
1 tsp. Chinese chili-garlic paste
1/2 tsp. Asian sesame oil
1/4 c. coarsely chopped basil

Instructions

In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.
In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.
Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve.
Serve With: Steamed rice.
One Serving : 271 calories, 11. 5 gm total fat, 2. 2 gm saturated fat, 11 gm carb.

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