Taste of Home
Quick Pepper Steak
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
When I need a speedy skillet supper, this pepper steak comes to my rescue. The tender meat is slightly sweet, with a hint of brown sugar and molasses. —Monica Williams, Burleson, Texas
Ingredients
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2 tablespoons cornstarch
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2 tablespoons brown sugar
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2 tablespoons minced fresh gingerroot
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3/4 teaspoon garlic powder
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1 can (14-1/2 ounces) beef broth
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon molasses
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1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
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1 tablespoon canola oil
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2 large green peppers, cut into 1/2-inch strips
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1-1/2 cups sliced celery
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3 green onions, chopped
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4 teaspoons lemon juice
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Hot cooked noodles, optional
Directions
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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.
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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 until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.
Nutrition Facts
3/4 cup: 233 calories, 7g fat (2g saturated fat), 46mg cholesterol, 672mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
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