Stir Fry: Rainbow Stir-fry | Submitted By: Sarah Caron

1 large yellow bell pepper, seeded and chopped1/2 large red bell pepper, seeded and chopped1/2 small head cabbage, chopped1 small head purple cauliflower, chopped1 small onion, diced1 cup water1/2 pound boneless chuck, cut into 1-inch cubes2 tablespoons olive oil, divided1 large orange - peeled, sectioned, and cut into large pieces1 tablespoon grated orange zest1 large green onion, chopped1/3 cup teriyaki sauce1 tablespoon oyster saucePlace the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly. Amount Per Serving  Calories: 315 | Total Fat: 18.6g | Cholesterol: 41mg

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