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

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

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.

Originally published as Steak with Three Peppers in Light & Tasty October/November 2004

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sdipiazza

Jan 29, 2017

Excellent one dish meal. I cut the recipe in half and had enough for three servings. This is one of those recipes that can use any vegetable. Delicious.
shecooksalot

Jun 24, 2014

My family really enjoyed this stir fry, we actually served dinner for six rather than four people with it. I made the recipe pretty much as written, but added some broccoli florets that I needed to use up. I served this with sesame noodles rather than the rice. I think next time I may leave out the water chestnuts (just not a fan of them), but other than that, a great meal.