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Pepper Steak

Pepper Steak

Nutrition Facts
  • cal. (kcal) 351
Pepper Steak
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins
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by 3 people
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Ingredients

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  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless sirloin, sliced against the grain 3/4 inch thick
  • 1/4 teaspoon salt
  • 2 large onions, peeled, halved and cut into 1/2-inch-thick slices
  • 3 green peppers, cored, seeded and cut into 3/4-inch-thick slices
  • 3 cloves garlic, sliced
  • 1/2 cup reduced-sodium beef broth
  • 3 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon Chinese five-spice powder
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, drained
  • 3 cups cooked brown rice

Directions

  1. Heat oil in a large nonstick skillet or wok over medium-high heat. Season steak with the salt and cook 4 to 5 minutes, turning after 2 minutes. Remove to a plate and keep warm.
  2. Add onions, peppers and garlic to skillet and stir-fry 8 minutes, stirring occasionally. Mix together broth, soy sauce, vinegar, cornstarch and Chinese five-spice powder. Add to skillet; stir in the tomatoes. Simmer for 2 minutes. Add in the steak along with any accumulated juices. Heat through. Serve with cooked brown rice.

Nutrition Information for Pepper Steak

Servings Per Recipe: 6
PER SERVING: 351 cal., 8 g total fat (2 g sat. fat), 42 mg chol., 685 mg sodium, 42 g carb. (5 g fiber), 28 g pro.

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