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Spicy Beef and Bell Pepper Stir-Fry

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About the Recipe


  • 1 tablespoon canola oil

  • 450 gram flank steak, cut diagonally across the grain into thin slices

  • 1 red bell pepper, cut into thin strips

  • 1 yellow bell pepper, cut into thin strips

  • 3 tablespoons lower-sodium soy sauce

  • 1 ½ tablespoons rice wine vinegar

  • 1 tablespoon minced peeled fresh ginger

  • 2 teaspoons chili garlic sauce (such as Lee Kum Kee)

  • 4 green onions, cut into 2-inch pieces

  • 2 teaspoons toasted sesame seeds


  1. Heat a large nonstick skillet over medium-high heat.

  2. Add oil to pan; swirl to coat.

  3. Add steak to pan; cook 2 minutes, searing on one side.

  4. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.

  5. Remove beef mixture from pan.

  6. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil.

  7. Cook 1 minute or until slightly thickened.

  8. Add beef mixture and green onions to pan; toss well to coat.

  9. Sprinkle with sesame seeds.

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