2 onions
1 sweet red pepper
1 sweet green pepper
1 tablespoon vegetable oil
3/4 lb stir-fry beef strips
2 cloves garlic, minced
SAUCE
1 cup beef stock
2 tablespoon red wine vinegar
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
SAUCE
In small bowl, whisk together beef stock, vinegar, cornstarch, paprika, thyme, Worcestershire sauce, rosemary, salt, pepper, and cayenne; set aside.
Cut onions in half lengthwise; slice lengthwise into thin strips. Seed and cut red and green peppers into thin strips. Set aside.
In large nonstick skillet, heat half of the oil over high heat; stir fry beef and garlic for about 2 minutes or until meat is browned but still pink inside. Transfer to a plate.
Add remaining oil to the skillet; cook onions and peppers, stirring often, for 4 minutes or just until starting to soften. Pour in sauce; cook, stirring, for 2 minutes or until thickened and glossy. Return beef and any juices to pan; stir until well coated and heated through.
Makes 4 servings
Per serving: about 210 cal, 21g pro, 8g fat, 12g carb, good source iron