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Pepper Steak

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Makes: 6  servings Prep 15 mins Cook 15 mins
Pepper Steak
Nutrition Facts

Servings Per Recipe 6


  • Amount Per Serving
  • cal.(kcal)351
  • Fat, total(g)8
  • chol.(mg)42
  • sat. fat(g)2
  • carb.(g)42
  • fiber(g)5
  • pro.(g)28
  • sodium(mg)685

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 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.

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