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Nutrition Facts
Serving Size 333 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 630 mg 26%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 21 g
Vitamin A 10% • Iron 15%
Vitamin C 60% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef & Red Pepper Stir Fry

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Tbsp organic coconut vinegar
1 Tbsp H-E-B Organics Extra Virgin Olive Oil, plus 1 tablespoon, divided
3 organic garlic cloves, minced
1/2 Tsp organic whole black peppercorns
1/2 Tsp Morton & Bassett Organic Oregano
1/2 Tsp Morton & Bassett Organic Thyme
5/8 Tsp salt, divided
3/4 Lb H-E-B Organics Thick Sirloin Steak, sliced thin against the grain
2 medium organic zucchini squash, ends trimmed and sliced 1/4-inch thick
2 cup(s) organic red bell peppers, chopped
1 medium organic white onion, chopped
1/8 Tsp organic crushed red pepper flakes
2 Tbsp H-E-B Organics Unbleached All Purpose Flour
1 cup(s) organic low sodium chicken broth
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Instructions

1
Combine vinegar, olive oil, garlic, black peppercorns, oregano, thyme and 1/8 teaspoon salt in a large zip close bag.
2
Add beef, seal bag and toss to coat evenly. Set aside.
3
Place a 12-inch skillet over high heat for 3 minutes.
4
Add beef with marinade and stir-fry 1 to 2 minutes, scooping and turning continuously, until no longer pink. Transfer beef to a plate.
5
Add squash, red bell peppers, and onion to same skillet and sauté in pan juices 2 to 3 minutes until crisp-tender.
6
Season with remaining salt and red pepper flakes.
7
Sprinkle flour over vegetables and stir 1 to 2 minutes until combined.
8
Stir in broth and bring to a simmer for 1 to 2 minutes, stirring constantly, until thickened.
9
Add beef to roasted peppers and stir gently until heated through.

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