Back to Gingered Pepper Steak

Print Options


Card Sizes

Gingered Pepper Steak Recipe

Gingered Pepper Steak Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Wine Pairings

Full-Bodied Red Wine

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