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Steak with Three Peppers

 Steak with Three Peppers
Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."—Katherine Prier, Conway, Missouri
4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

  • 4 teaspoons cornstarch, divided
  • 1/2 teaspoon sugar
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or reduced-sodium beef broth
  • 3 tablespoons additional reduced-sodium beef broth
  • 3 teaspoons sesame oil, divided
  • 3/4 teaspoon hot pepper sauce
  • 1 pound beef top sirloin steak, cut into 1/2-inch strips
  • 4 teaspoons canola oil, divided
  • 1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 6 romaine lettuce leaves, cut into 1/2-inch strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2
  • tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon
  • sesame oil and hot pepper sauce until smooth; set aside.
  • In another bowl, combine the remaining cornstarch, soy sauce and
  • sesame oil until smooth. Transfer to a large resealable plastic bag;

2 of 2

Steak with Three Peppers (continued)

Directions (continued)

  • add beef. Turn gently to coat; cover and refrigerate for 1 hour.
  • Drain and discard marinade. In a large nonstick skillet or work,
  • stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no
  • longer pink. Remove and keep warm. In same skillet, stir-fry the
  • peppers, onion and ginger in remaining canola oil for 3 minutes or
  • until vegetables are crisp-tender. Add garlic; stir 1 minute longer.
  • Stir reserved soy sauce mixture until smooth. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Stir in the lettuce,
  • water chestnuts and reserved beef. Cook and stir for 1 minute or
  • until heated through. Serve with rice if desired. Yield: 4 servings.
Nutritional Facts: One serving (1-1/4 cups stir-fry mixture, calculated without rice) equals 306 calories, 14 g fat (3 g saturated fat), 67 mg cholesterol, 489 mg sodium, 18 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.