Gingered Pepper Steak Recipe
Gingered Pepper Steak Recipe photo by Taste of Home

Gingered Pepper Steak Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon white wine vinegar
  • 1 pound beef flank steak, thinly sliced
  • 2 medium green peppers, julienned
  • 1 teaspoon canola oil
  • Hot cooked rice, optional

Nutritional Facts

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.

Directions

  1. In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
  2. In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired. Yield: 4 servings.
Originally published as Gingered Pepper Steak in Quick Cooking January/February 1999, p39

Nutritional Facts

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Gingered Pepper Steak

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2014

Very good. Has a lot of flavor and pretty quick to make. Pretty inexpensive as well.

MY REVIEW
Reviewed Jan. 8, 2013

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.

MY REVIEW
Reviewed Sep. 10, 2010

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.

MY REVIEW
Reviewed Apr. 18, 2010

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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