Serves: 4
Total Calories: 366

2 cups uncooked instant rice, if desired
2 cups water
1 cup beef broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1/4 to 1/2 teaspoon coarse ground black pepper
3 tablespoons ketchup
1 tablespoon rice vinegar
1/2 teaspoon Worcestershire sauce
1 tablespoon oil
1 pound boneless beef top round steak, thinly sliced
1 medium onion, cut into 8 pieces
1 , medium green bell pepper, , cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips

1. Cook rice in water as directed on package.

2. Meanwhile, in small bowl, combine broth, hoisin sauce, cornstarch, pepper, ketchup, vinegar and Worcestershire sauce blend well. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion cook and stir 2 to 3 minutes or until beef is no longer pink. Add bell peppers and cornstarch mixture cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 45 mg 15% * Sodium: 690 mg 29% * Total Carbohydrate: 66 g 22% * Dietary Fiber: 3 g 12% * Sugars: 13 g * Protein: 24 g * Vitamin A: 35% * Vitamin C: 140% * Calcium: 4% * Iron: 30% * Dietary Exchanges: 3 Starch, 1 Fruit, 1 Vegetable, 2 Medium-Fat Meat or 4 Carbohydrate, 1 Vegetable, 2 Medium-Fat Meat

Nutritional Facts:

Serves: 4
Total Calories: 366
Calories from Fat: 41

More Recipes from the Cook'n with Pillsbury Cookbook:
Asian Sauce
Baked Chimichangas with Shredded Beef
Basic Meatballs
Bearnise Sauce
Beef Fondue
Beef Stroganoff with Parsley Noodles
Beef and Bean Burritos
Beef with Chili Rub and Sour Cream
Beefeater's Pepper-Crusted Roast
Beefy Turnovers
Blackened Sirloin with Southwestern Butter
Braised Brisket of Beef
Breaded Veal Cutlets
Broiled Mongolian Style Steak
Brown Sauce
Chili-Basil Grilled Flank Steak
Classic Beef Fajitas
Cook's Note: Carving a Rib Roast
Cook's Note: Checking for Doneness
Cook's Note: Freezing Meat
Cook's Note: Gravy Tip
Cook's Note: Grilling Steak
Cook's Note: Lighten Up
Cook's Note: Marinate for Flavor and Tenderness
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Rest the Roast
Cook's Note: Slicing a Roast
Cook's Note: Well Done is Done Well
Country Short Ribs
Family Favorite Grilled Steak
Five Popular Steaks
French Dip Sandwiches
German Wiener Schnitzel
Grilled Blue Cheese Steak
Grilled Italian Steak and Vegetable Sandwiches
Grilled Steak with Charred Sweet Onions
Grilled T-bone Steaks with Red Hot Sauce
Hoedown BBQ Chunk Roast
Italian Classic Lasagna
Italian Spaghetti with Meat Sauce
Lazy Day Overnight Lasagna
Liver, Bacon and Onions
Main Dish Spanish Rice
Marinated Rolled Rib Roast
Marinated Steaks
Mom's Skillet Goulash
New England Boiled Dinner
Pan Gravy
Pan-Broiled Steak Smothered in Mushrooms
Paprika Beef
Parmesan Chicken-Fried Steak
Parsley-Potato Topped Oven Swiss Steak
Pepper Corned Beef Hash
Pepper Steak
Pepper Steaks with Blackberry Glaze
Philly Beef Steak Sandwiches
Porterhouse Steaks with Grilled Vegetables
Pot Roast and Gravy
Quick Hungarian Goulash
Roasted Beef Tenderloin
Scandinavian Meatballs
Sloppy Joes
Sour Cream Horseradish Sauce
Southwest Steak Kabobs
Soy Sauce Marinade
Standing Beef Roast
Steak Neapolitan
Stuffed Green Peppers
Sweet and Zesty Barbecue Sauce
Swiss Steak
Tangy Barbecued Beef Sandwiches
Tater Nugget Hot Dish
Timetable for Broiling Steak
Timetable for Grilling Steak
Timetable for Roasting Veal
Traditional Meat Loaf
Veal Parmigiana with Vermicelli
Veal Scaloppine with Marsala Sauce
Yorkshire Pudding