Lunch: Beef and Pepper Stir-Fry

A Chinese-restaurant favorite gets a makeover: Lean top round stays tender when flash-fried in a hot skillet, while tomatoes add a flavor twist (and extra antioxidants) to the traditional veggie combo.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Beef and Pepper Stir-Fry

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 c. quick-cooking short-grain brown rice
12 oz. beef top round
1 tbsp. lower-sodium soy sauce
1 tsp. lower-sodium soy sauce
1 tsp. sugar
2 tsp. vegetable oil
3 peppers (preferably red, yellow, and orange)
2 clove garlic
2 ripe tomatoes

Instructions

Prepare brown rice as label directs.
In bowl, combine beef, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper.
In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning.
Add remaining oil to skillet. Add peppers and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until saucy, stirring. Return beef to skillet; add 1/4 teaspoon black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.

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