Pepper Steak Recipe

Rating

100% would make again

"When I need a speedy skillet supper, this pepper steak comes to my rescue," says Monica Williams of Burleson, Texas. The tender meat is slightly sweet, with a hint of brown sugar and molasses. It's a delectable way to beef up your dinner menu without piling on the calories.

This recipe is:

Healthy

Quick

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  • 6 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh gingerroot
  • 3/4 teaspoon garlic powder
  • 1 can (14-1/2 ounces) beef broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon molasses
  • 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
  • 1 tablespoon canola oil
  • 2 large green peppers, cut into 1/2-inch strips
  • 1-1/2 cups sliced celery
  • 3 green onions, chopped
  • 4 teaspoons lemon juice
  • Hot cooked noodles, optional

Directions

  • In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
  • In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup beef mixture, calculated without noodles) equals 257 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 679 mg sodium, 16 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Pepper Steak published in Light & Tasty August/September 2002, p56

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