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Steak with Three Peppers

Name: Steak with Three Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + marinating Cook: 15 min.

Makes

4 servings

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

Steak with Three Peppers Recipe photo by Taste of Home

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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; 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.

Nutrition Facts

1-1/4 cups: 306 calories, 14g fat (3g saturated fat), 67mg cholesterol, 489mg sodium, 18g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Steak with Three Peppers

Ingredients

Directions

Nutrition Facts

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