Pepper Steak Stir-Fry Recipe

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Pepper Steak Stir-Fry Recipe

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Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/2 cup picante sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 pound boneless beef sirloin steak, cut into 1-inch strips
  • 3 teaspoons canola oil, divided
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 6 green onions, cut into 1/4-inch pieces
  • 1 garlic clove, minced
  • Hot cooked rice, optional

Directions

In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. In a large nonstick skillet or wok, stir-fry meat for 1-2 minutes in 2 teaspoons hot oil. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet along with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Pepper Steak Stir-Fry in Light & Tasty August/September 2004, p43

Nutritional Facts

1 cup: 218 calories, 9g fat (2g saturated fat), 63mg cholesterol, 614mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/2 cup picante sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 pound boneless beef sirloin steak, cut into 1-inch strips
  • 3 teaspoons canola oil, divided
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 6 green onions, cut into 1/4-inch pieces
  • 1 garlic clove, minced
  • Hot cooked rice, optional
  1. In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. In a large nonstick skillet or wok, stir-fry meat for 1-2 minutes in 2 teaspoons hot oil. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet along with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Pepper Steak Stir-Fry in Light & Tasty August/September 2004, p43

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