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Yellow Pepper Beef Stir-Fry

 Yellow Pepper Beef Stir-Fry
A quick marinade lends a bit of sweetness to tender beef strips in this enticing meal-in-one from our Test Kitchen. Each generous serving also features a bevy of vegetables lightly coated in a delightful sauce.
4 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 2 teaspoons cornstarch, divided
  • 2 teaspoons brown sugar, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 2 tablespoons rice vinegar, divided
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 medium sweet onion, cut into wedges
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1 cup julienned sweet yellow pepper


  • In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1
  • teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add
  • beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
  • In a bowl, combine the remaining cornstarch and brown sugar. Add the
  • broth, soy sauce and remaining vinegar; stir until smooth. Set
  • aside.
  • In a large nonstick skillet or wok, heat oil; stir-fry beef until no
  • longer pink. Remove and keep warm. In the same pan, stir-fry onion
  • for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6
  • minutes or until crisp-tender.
  • Return beef to the pan. Stir broth mixture and add to the pan. Bring

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Yellow Pepper Beef Stir-Fry (continued)

Directions (continued)

  • to a boil; cook and stir for 1-2 minutes or until thickened. Yield:
  • 4 servings.
Nutritional Facts: 1 cup equals 253 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 418 mg sodium, 13 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.