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Pepper Steak

Pepper Steak
I sometimes like to add mushrooms and water chestnuts to this savory steak as well.—Cindy Gerber, Ayr, Ontario
8 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1-1/4 cups beef broth, divided
  • 1/4 cup soy sauce
  • 1-1/4 teaspoons ground ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless round steak, cut into strips
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 4 medium green peppers, julienned
  • 2 large tomatoes, peeled and chopped
  • 3 tablespoons cornstarch
  • Hot cooked rice

Directions

  • In a small bowl, combine 3/4 cup broth, soy sauce, ginger, sugar and
  • pepper; set aside.
  • In a skillet or wok over medium-high heat, brown beef and garlic in
  • oil. Add peppers and tomatoes. Cook and stir until peppers are
  • crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to
  • pan. Cover and cook until the meat is tender, about 15 minutes.
  • Combine cornstarch with the remaining broth until smooth; add to pan.
  • Bring to a boil; cook and stir for 2 minutes. Serve over rice.
  • Yield: 8 servings.
© Taste of Home 2013

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Pepper Steak (continued)

Nutrition Facts: 1 serving (1 each) equals 213 calories, 10 g fat (2 g saturated fat), 48 mg cholesterol, 618 mg sodium, 9 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013