Ingredients:
1 cup Quick-Cooking Short-Grain Brown Rice
12 oz. Beef Top Round, thinly sliced across grain
1 tbsp. Lower-Sodium Soy Sauce
1 tsp. Lower-Sodium Soy Sauce, for Beef
1 tsp. Sugar
2 tsp. Vegetable Oil
3 Peppers (preferably Red, Yellow, and Orange), thinly sliced
2 Cloves Garlic, crushed with press
2 Ripe Tomatoes, cored, cut into 1/2-inch wedges
Directions:
Prepare brown rice as label directs. In bowl, combine beef, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning. Add remaining oil to skillet. Add peppers and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until saucy, stirring. Return beef to skillet; add 1/4 teaspoon black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.
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