SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Szechuan Beef with Green Beans and Red Bell Peppers image

Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.

Provided by Erica Royster

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
salt and ground black pepper to taste
2 pounds flank steak, cut into 1-inch cubes
3 tablespoons peanut oil
1 small red onion, chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1 cup reduced-sodium soy sauce
¾ cup brown sugar
3 tablespoons hoisin sauce
2 ½ cups frozen green beans, thawed
1 red bell pepper, sliced
½ teaspoon red pepper flakes

Steps:

Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g