SPICY PEPPER STEAK

1 Pound cut-up beef for stir-fry
1 Tablespoon chili or vegetable oil
1 Medium bell pepper, cut into ¾-inch squares
1 Medium onion, sliced
¼ Cup hoisin sauce

Heat wok or 12-inch skillet over high heat. Add oil, rotate wok to coat side. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce, cook and stir about 30 seconds or until hot. Serve with noodles or rice and salad, if desired.

Serving size: ¼ of dish
Calories: 205
Fat: 8 g
Cholesterol: 60 mg
Carbohydrate: 11 g
Protein: 24 g
Sodium: 300 mg

TIP: If you have left-overs, or you like to double the recipe, put the stir-fry in whole wheat pita pockets for next day’s lunch

---