Pair colorful antioxidant-rich peppers with juicy, pink beef and this meal looks as appetizing as a Bon Appétit cover. Fresh or frozen precut produce eliminates prep work, so you can spend less time in the kitchen and more time watching the Food Network.

Prep time: 5 minutes Cook time: 10 minutes

Ingredients:

1 tsp jarred minced garlic
3/4 lb lean beef strips for stir-frying (pre-sliced in meat department)
4 c quick-cooking or boil-in-bag brown rice
2 Tbsp red pepper flakes (optional)
2 Tbsp sesame seeds (optional)
1 bag (12 oz) fresh or frozen stir-fry vegetables
1 container (5 oz) fresh diced tricolor peppers
1 can (8 oz) water chestnuts, drained
5 Tbsp stir-fry sauce
1 Tbsp vegetable oil
Directions:

Prepare rice according to package directions and cover to keep warm.
Heat oil on high in a large skillet or wok. Add beef and cook until meat loses its redness, about 2 minutes. Remove from pan; set aside and cover to keep warm.
Add stir-fry vegetables, peppers, water chestnuts, and garlic. (If using frozen veggies, prepare according to package directions first.) Don't overcrowd pan. Stir quickly and cook just until vegetables are tender and crisp, about 4 minutes.
Return beef strips to pan and add in stir-fry sauce. Cook until heated thoroughly, 1 to 2 minutes, then spoon mixture over rice. Sprinkle with sesame seeds and red pepper flakes if desired.
Nutrition Facts:

Makes 4 servings. Per serving: 443 calories, 10 g fat (3 g saturated), 288 mg sodium, 56 g carbs, 7 g fiber, 28 g protein

Source
http://fitceleb.imnotobsessed.com/2008/08/04/california-beef-stir-fry-