1 lb. flank steak, cut into thin strips
1 each yellow, red, and green bell pepper, cut into strips
1/2 onion, sliced
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. black pepper
2 Tbsp. honey
1/2 c. red wine vinegar
Heat oil in a large non-stick pan over high heat. Toss sliced flank with black pepper and carefully add to the oil.
Cook flank steak for 3 to 4 minutes, tossing frequently or until meat browns evenly. Remove the flank steak and add the peppers and onions. Cook for 5 minutes or until vegetables begin to brown along the edges.
Add in the red wine vinegar and honey and bring to a simmer. Return the flank steak to the pan with the veggies and stir. Cook an additional 3 minutes.
Serve over mashed sweet potatoes.
Calories: 220, Total Fat: 10g, Saturated Fat: 3g, Sodium: 55mg, Carbohydrates: 14g, Dietary Fiber: 2g, Protein: 21g