Beef & Peppers Stir Fry

I saw The Pioneer Women aka Ree Drummond aka my obsession make this on her TV show a few weeks ago and knew I had to make it ASAP.  I love dishes that morally go on top of a car (ie: rice) over lettuce.  It for sure lightens it up and adds an extra crunch!

Servings: 4
Serving Size: 1 cup
Points Plus: 5pp
Prep Time: 15 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy

Ingredients:
1 pound steak cut into thin strips, I used filet
1/4 cup low sodium soy sauce
1/2 T packed brown sugar
1/2 T cornstarch
1/2 T minced fresh ginger
2 cloves Garlic, minced
1 teaspoon Red Chile Paste
1 t olive oil
1 onion, Sliced
2 Red Bell Peppers, cut into rings (I used a bag of assorted colored mini peppers)
1 T jalapeño, diced
1 cup sliced carrots
Red pepper flakes, to taste
Cilantro leaves, removed from stem
Lettuce

Directions:
Wisk together soy sauce, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. 

Heat 1 t oil in a large skillet. When it is very hot, throw in the onions and cook for about a minute. Add bell peppers, jalapeno and carrots. Cook for a minute, tossing, until peppers have brown/black bits but are still firm.

Add your meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook until meat is cooked through.

Reduce heat to low and cook until sauce has thickened.

Serve on top of lettuce and top with cilantro leaves. Serve immediately. 

Tip:The sauce in this recipe is really tasty, you could use it as a stir fry sauce with any meat or even just veggies!
Adapted from The Pioneer Women

XOXO - Katie