Beef with Red and Yellow Bell Peppers

Ingredients

• 0.3 cup basil coarsely chopped
• 1 pound beef eye of round halved lengthwise sliced
• 1 cup chicken stock see 
• 1 teaspoon chili-garlic paste chinese
• 1 teaspoon cornstarch 
• 2 tablespoons cooking sherry dry
• 2 large garlic cloves minced
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons oyster sauce 
• 0.5 teaspoon pepper freshly ground
• 1  bell pepper red cut into 2-inch squares
• 1  onion red sliced
• 0.5 teaspoon asian sesame oil 
• 1 teaspoon sugar 
• 1 tablespoon vegetable oil 
• 2  bell peppers yellow cut into 2-inch squares

Equipment

• bowl
• frying pan

Directions

1. In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil.
2. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.
3. In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil.
4. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute.
5. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.
6. Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes.
7. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through.
8. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve
9. Serve With: Steamed rice.
10. Notes: One Serving: 271 calories, 5 gm total fat, 2 gm saturated fat, 11 gm carb.