3\/4 C. beef broth
\n1\/4 C. chunky peanut butter
\n1 T. soy sauce
\n1 1\/2 tsp. lemon pepper
\n3\/4 pound beef sirloin, visible fat removed, cut into 1\/4-inch-thick slices
\n1 large green bell pepper, cut into 1-inch pieces
\n3 C. cooked rice (1 C. uncooked)<\/p>\n
In a small bowl, whisk together broth, peanut butter, soy sauce and lemon pepper; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes or until no longer pink. Add green pepper; cook and stir 3 to 4 minutes or until softened. Reduce heat to medium. Stir in peanut sauce until well-blended. Stir in rice; cook 2 minutes more or until thoroughly heated.<\/p>\n
Yield: 4 servings
\nCalories: 413
\nFat: 14g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. beef broth 1\/4 C. chunky peanut butter 1 T. soy sauce 1 1\/2 tsp. lemon pepper 3\/4 pound beef sirloin, visible fat removed, cut into 1\/4-inch-thick slices 1 large green bell pepper, cut into 1-inch pieces 3 C. cooked rice (1 C. uncooked) In a small bowl, whisk together broth, peanut butter, soy sauce and lemon pepper; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes…<\/p>\n