Three Pepper Beef Wraps Recipes

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COLORFUL BEEF WRAPS



Colorful Beef Wraps image

I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 beef top sirloin steak (1 pound), cut into thin strips
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions

Steps:

  • In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

THREE PEPPER BEEF



Three Pepper Beef image

Make and share this Three Pepper Beef recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 lb flank steak, trimmed and thinly sliced across the grain
1/4 cup low sodium beef broth
3 tablespoons low sodium soy sauce
1 teaspoon fresh ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap pea, trimmed
1 1/4 cups cubed red bell peppers
1 1/4 cups cubed yellow bell peppers
1 1/4 cups cubed green bell peppers

Steps:

  • Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
  • Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
  • Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds.
  • Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender.
  • Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Nutrition Facts : Calories 266, Fat 11, SaturatedFat 4.1, Cholesterol 77.1, Sodium 757.9, Carbohydrate 15.1, Fiber 3.6, Sugar 5, Protein 26.8

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