Pepper Steak with Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I added sliced red potatoes to one of my favorite recipes for Asian-style pepper steak. Now this hearty supper satisfies everyone at home, including hungry guys with big appetites. —Kristine Marra, Clifton Park, New York
Ingredients
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1-1/2 pounds red potatoes (about 5 medium), sliced
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1/2 cup water
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1 cup beef broth
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4 teaspoons cornstarch
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1/8 teaspoon pepper
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2 tablespoons olive oil, divided
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1 pound beef top sirloin steak, thinly sliced
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1 garlic clove, minced
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1 medium green pepper, julienned
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1 small onion, chopped
Directions
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1.
Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender.
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2.
Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
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3.
In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through.
Nutrition Facts
1 cup: 277 calories, 10g fat (2g saturated fat), 55mg cholesterol, 179mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.
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