Beef Stir Fry With Tri-color Peppers (rsf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef, tenderloin
1 tsp: Sesame oil,
1 tbsp: Soy sauce,
1/4 tsp: Garlic powder,
1/4 tsp: Ginger,
1/4 tsp: Cumin,
1 cup: Onion, slivered
3/4 cup: Green bell pepper-, (2 1/2" x
Directions:
: 2 1/2")
3/4 c Yellow
1 c red bell pepper
1 c red bell pepper
2 TB White wine vinegar directio DIRECTIONS: Trim fat from (*I
used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in
a large non-stic skillet over high heat until hot. Add pork, soy
sauce, and next 3 ingredients; stir fry 3 minutes or until pork is
done. Remove pork mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and
stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and
cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup
serving. My family absolutely l *I changed this from pork to beef in
recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B)
Recipe By :
From: Sweeneydate: Mon, 28 Oct 1996 21:33:44
+0800 (
Source from luhu.jp
3/4 c Yellow
1 c red bell pepper
1 c red bell pepper
2 TB White wine vinegar directio DIRECTIONS: Trim fat from (*I
used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in
a large non-stic skillet over high heat until hot. Add pork, soy
sauce, and next 3 ingredients; stir fry 3 minutes or until pork is
done. Remove pork mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and
stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and
cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup
serving. My family absolutely l *I changed this from pork to beef in
recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B)
Recipe By :
From: Sweeney
+0800 (
Source from luhu.jp