This easy version of pepper steak cooks up fast. The simple marinade is flavored with ginger and soy sauce. The marinated beef is then stir-fried with sweet bell peppers. You may also like to add some sweet onion slices to the veggie mix. Best of all, it is low-fat and low-calorie. Do plan ahead to marinate 1 to 2 hours.
Prep Time: 15 minutes
Cook Time: 15 minutes
Marination Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 4 servings
Ingredients:
- 1/3 cup reduced-sodium soy sauce
- 2 Tablespoons cider vinegar
- 1 Tablespoon sugar
- 3/4 teaspoon ground ginger
- 1 Tablespoon cornstarch
- 1 beef flank steak (1 pound), cut into thin strips
- 1 each large green and sweet red pepper (capsicum), julienned
- 1 teaspoon canola oil
- Hot cooked rice, optional
Preparation:
In a small bowl, combine the soy sauce, vinegar, sugar, and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1 to 2 hours.
In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2 to 3 minutes or until crisp-tender; remove and keep warm.
Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3 to 4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
Yield: 4 servings
Nutrition Facts: 1 cup (calculated without rice) equals 235 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 875 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
Recipe Source: "Taste of Home Comfort Food Diet Cookbook" (Reader's Digest)
Gingered Pepper Steak Recipe Photo © 2010 Reader's Digest, licensed to About.com, Inc.
In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2 to 3 minutes or until crisp-tender; remove and keep warm.
Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3 to 4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
Yield: 4 servings
Nutrition Facts: 1 cup (calculated without rice) equals 235 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 875 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
Recipe Source: "Taste of Home Comfort Food Diet Cookbook" (Reader's Digest)
Gingered Pepper Steak Recipe Photo © 2010 Reader's Digest, licensed to About.com, Inc.
