Beef Bowl With Peanuts
They're the ultimate hunger tamers, courtesy of their fiber, protein and healthy fats.
- 2/3 cup short-grain brown rice
- 1 lb sirloin, thinly sliced
- 3 tsp reduced-sodium soy sauce
- 2 tbsp ginger, minced
- 1 tbsp hot sauce
- 1 tbsp cornstarch
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 2 tbsp olive oil (divided)
- 4 tbsp peanuts
- 4 sprigs cilantro
Cook 2/3 cup short-grain brown rice as directed on package. In a bowl, toss 1 pound thinly sliced sirloin with 3 tablespoons reduced-sodium soy sauce, 2 tablespoons minced ginger, 2 tablespoons hot sauce and 1 tablespoon cornstarch.
Seed and cut one yellow, one orange and one red bell pepper into medium strips. In a large skillet over high heat, heat 1 tablespoon olive oil. Cook peppers, tossing, until soft, 2 to 3 minutes; transfer to a plate. Heat 1 tablespoon olive oil in skillet over high heat.
Cook beef, stirring, until browned but pink in the center, 2 to 3 minutes. Divide rice, peppers and beef among four bowls. Top each with 1 tablespoon peanuts and 1 sprig cilantro.
The skinny: 430 calories per serving, 19 g fat (4 g saturated), 36 g carbs, 4 g fiber, 30 g protein
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