Quick Pepper Steak Recipe

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"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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

3/4 cup: 257 calories, 9g fat (3g saturated fat), 75mg cholesterol, 679mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.


  1. In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
  2. 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.
Originally published as Pepper Steak in Light & Tasty August/September 2002, p56

Full-Bodied Red Wine

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

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