Rainbow Pepper & Beef Stir-fry
From the Strive for Five at School! Resources
Adapted from The Complete Canadian Living Cookbook, Elizabeth Baird
Preheat oven to 375°F
2 roasting pans
Yield: 10
Portion: 1/2 cup (125 mL)
Cost per serving: $1.00
Ingredients
2 tsp (10 mL) canola oil
3/4 lb (300 g) beef strips
1 1/2 peppers (1/2 red, 1/2 orange, 1/2 yellow)
1/4 cup (50 mL) teriyaki sauce
1/4 cup (50 mL) water
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
2 green onions
1 cup (250 mL) matchstick carrots
1/4 lb (110 g) spaghetti
1 Place 1 tsp (5 mL) of the oil in a roasting pan, distribute the beef strips in a single layer over the pan, and bake for about 20–30 minutes, until no longer pink. Do not overcook as this will make the strips tough.
2 Wash the peppers, cut in half, and remove the seeds; then cut into strips.
3 Place the remaining oil in the other roasting pan, distribute the pepper strips in a single layer over the pan, and bake for about 20–30 minutes, until soft.
4 While the beef strips and pepper strips are in the oven, combine the teriyaki sauce, 1/4 cup (50 mL) of water, and cider vinegar; bring to a boil. Make a paste with the cornstarch and 1 tsp (5 mL) of water. Whisk the cornstarch paste into the teriyaki mixture. Stir until glossy.
5 Chop the green onions.
6 Combine the cooked beef and pepper strips, green onions, and matchstick carrots. Stir in the teriyaki sauce.
7 Bring 4 cups (1 L) of water to a boil. Add the spaghetti and cook for 10 minutes to the al dente stage (firm but not hard).
8 Drain the spaghetti and combine with the beef/pepper mixture. Keep warm in the oven until serving time.
Tip: This bright sliced peppers/beef combination has good eye appeal. Select beef strips from inside-round or sirloin-tip cuts, so they are not tough. Tofu could be substituted for the beef. Rice could be served instead of spaghetti or the mixture could be placed in a whole wheat tortilla wrap.
