Ingredients and Weight:
- 1 lb boneless beef chuck roast, cut into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup beef broth
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1/4 cup chopped cilantro
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium bowl, combine the beef strips, onion, garlic, bell peppers, beef broth, soy sauce, brown sugar, and black pepper. Stir until well mixed.
- Heat a large skillet or wok over medium-high heat. Add the beef mixture and cook, stirring constantly, until the beef is cooked through and slightly browned, about 15-20 minutes.
- Stir in the cilantro and serve immediately over rice or noodles.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Carbohydrates: 40 grams
- Fat: 20 grams
Dish Characteristics:
- Savory and flavorful
- Tender and juicy beef
- Vibrant colors from the bell peppers
- Suitable for American taste
User Comments:
- "This dish was absolutely delicious! The beef was so tender and the flavors were amazing. I will definitely be making this again."
- "I loved the combination of beef and vegetables in this dish. It was a perfect balance of flavors and textures."
- "This was a great way to use up leftover beef roast. The sauce was perfect and it was so easy to make."
Special Precautions and Tips:
- If you don't have beef broth on hand, you can substitute water or chicken broth.
- To make the dish even more flavorful, marinate the beef in the soy sauce and brown sugar mixture for at least 30 minutes before cooking.
- Serve with a side of rice or noodles to soak up the delicious sauce.
