Pepper Steak
"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.
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stir-Fry
|
PREP |
5 min. |
COOK
|
20 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1-1/2 teaspoons ground ginger or 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 boneless beef 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.