Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 8
11/2 pounds flank steak
2 tablespoons olive oil
1 medium onion, peeled and chopped
1 medium red bell pepper, seeded and sliced
1 medium green bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium orange bell pepper, seeded and sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup beef broth
1. Trim flank steak and cut across the grain into 1/2" slices. In large skillet, heat olive oil over medium heat. Add steak strips; brown on all sides, about 5 minutes, then remove with slotted spoon and set aside.
2. Add onion to skillet; cook and stir for 2 minutes. Then add all the bell peppers. Sprinkle with salt and black pepper; cook and stir for 4–5 minutes or until crisp-tender.
3. Return beef to skillet and add broth. Bring to a simmer, then cover and cook for 4–5 minutes. Serve immediately.
Per Serving: Calories: 170 | Fat: 8 g | Saturated fat: 2.5 g | Cholesterol: 50 mg | Sodium: 250 mg | Total carbohydrates: 5 g | Dietary fiber: 2 g | Sugars: 3 g | Protein: 19 g