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Prep and Cook time:
30 minutes
Makes: 4 servings
Serve the beef over fragrant jasmine rice with tender-crisp sautéed snap peas on the side. Continue the lime theme by serving tall glasses of southern iced sweet tea with a lime slice or two.
Ingredients
1 red bell pepper (about 1/2 lb.)
1 pound boned beef top sirloin, fat trimmed
1/2 teaspoon Olive Oil
1/3 cup fresh lime juice
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons Soy Sauce
2 tablespoons minced fresh ginger
1/2 teaspoon hot chili flakes
1/4 cup minced fresh cilantro
Instructions
1. Rinse, stem, and seed bell pepper; trim out and discard white veins.
Cut pepper into strips about 1/4 inch wide and 2 inches long.
2. Rinse beef and pat dry. Cut across the grain into 1/16- to
1/8-inch-thick slices, then cut slices into bite-size pieces.
3. Pour oil into a 10- to 12-inch nonstick frying pan or wok over high
heat. When oil is hot, add bell pepper and stir just until tender-crisp to
bite, about 3 minutes. Pour from pan into a bowl.
4. Add beef to pan over high heat and stir just until no longer pink,
about 2 minutes. With a slotted spoon, transfer meat to bowl with pepper.
5. To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce,
ginger, and chili flakes. Boil over high heat, stirring often, until
mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and bell
pepper back into pan and stir until hot, about 30 seconds.
6. Spoon stir-fry onto a serving platter or individual plates and sprinkle
with cilantro.
Nutritional Information
Per serving:229 cal., 22% (51 cal.) from fat; 25 g protein; 5.7 g fat (1.8 g sat.); 18 g carbo (0.9 g fiber); 400 mg sodium; 69 mg chol.
