Cantonese takeout has long been a comfort food for many families. We know your family will enjoy making this simple recipe in the comfort of your own home.
Canton Beef with Bell Peppers
- Prep Time 15 min
- Total 32 min
- Servings 4
- Ingredients 11
Ingredients
- 1/2 pound beef boneless sirloin steak
- 3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 1 tablespoon finely chopped garlic (6 cloves)
- 1 tablespoon finely chopped gingerroot
- 1 tablespoon dark soy sauce
- 2 teaspoons packed brown sugar
- 1/2 teaspoon five-spice powder
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
- 2 cups cooked brown rice
Make With
Progresso Broth
Instructions
-
Step1Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
-
Step2Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
-
Step3Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
-
Step4Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.
Nutrition
225
Calories
3 g
Total Fat
15 g
Protein
38 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 380 mg
- Potassium
- 440 mg
- Total Carbohydrate
- 38 g
- Dietary Fiber
- 4 g
- Protein
- 15 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 46%
- 46%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 2 Vegetable; 1/2 Lean Meat;Tips from the Betty Crocker Kitchens
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