Gingered Pepper Steak Recipe

4.5 5 6
Gingered Pepper Steak Recipe
Gingered Pepper Steak Recipe photo by Taste of Home
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Gingered Pepper Steak Recipe

Read Reviews
4.5 5 6
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
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

1 cup: 218 calories, 9g fat (4g saturated fat), 54mg cholesterol, 674mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 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.
Originally published as Gingered Pepper Steak in Quick Cooking January/February 1999, p39

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Reviews forGingered Pepper Steak

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Jami4 User ID: 5573747 241935
Reviewed Jan. 17, 2016

"Wouldn't change a thing. It's great!"

MY REVIEW
hspin User ID: 7182330 32116
Reviewed Jul. 18, 2014

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

MY REVIEW
Maharajie User ID: 7077319 31710
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
Marylovesfood User ID: 3471018 84991
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
Loiscooks User ID: 3656565 24675
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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