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This wonderfully tender steak from Susan Adair of Somerset, Kentucky is a treat even for folks not watching their diet. "When my mother-in-law shared the recipe, she said it cooks up in no time...and she was right!" Susan says.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 1-cup serving (calculated without rice) equals 236 calories, 10 g fat (0 saturated fat), 59 mg cholesterol, 579 mg sodium, 10 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Originally published as Gingered Pepper Steak in Quick Cooking January/February 1999, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 08, 2013 by Maharajie
Very good recipe - will definitely make many times. The sauce is so good it could be used with chicken and any stir-fry vegetables you like or even with rice noodles.
Reviewed on Sep. 10, 2010 by Marylovesfood
I used top sirloin because that was what I had in my freezer. I also doubled the sauce, used rice wine vinegar and added onions. Really, really good.
Reviewed on Apr. 18, 2010 by Loiscooks
I used left-sirloin steak for this. I added mushrooms and green onions to the green peppers. After sauteing the vegetables, I added the marinade, then added the steak. I wasn't sure how it would turn out since I used left-over steak, but it was delicious.
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