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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.3
  • Total Fat: 4.7 g
  • Cholesterol: 64.6 mg
  • Sodium: 769.9 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 28.4 g

View full nutritional breakdown of Ginger Pepper Steak calories by ingredient
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Ginger Pepper Steak

Submitted by: PEGJAN

Introduction

Adapted from Taste of Home Simple and Delicious cookbook. My husband likes extra sauce so I doubled the marinade and added extra vegetables. Adapted from Taste of Home Simple and Delicious cookbook. My husband likes extra sauce so I doubled the marinade and added extra vegetables.
Number of Servings: 6

Ingredients

    1 1/2 lb round steak, cut into thin strips
    3 bell peppers (I like to use yellow, orange, and red)
    2 cups fresh mushrooms, sliced
    1/2 cup soy sauce
    2 Tbsp Vinegar
    1/2 tsp ground ginger
    4 tsp sugar
    4 tsp corn starch

Directions

Mix soy sauce, vinegar, ginger, sugar, and corn starch in a bowl. Add round steak and toss to coat. Set aside. Heat pan with a small amount of olive oil. Cook peppers and mushrooms until tender crisp. Add steak and marinade and cook until steak cooked to your liking. Serve with steamed brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user PEGJAN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very tasty - even my husband loved it and he's picky when it comes to Asian food! The only change I made was to add garlic and omit mushrooms because of picky husband. - 7/27/10

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  • Yummy! - 5/12/11

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  • you didn't include the oil to cook in the ingredients - 3/17/11

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  • this was good and easy to make. The only change I made was to add onions - 8/11/10

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  • Me and the Husband loved it. Taste amazing. - 8/8/10

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  • I made this recipe for my family and they loved it. I followed the recipe except I used onions instead of mushrooms and no ginger because I didn't have any. Will definately be a repeat recipe in our house. Maybe next time I will try the ginger in it. - 8/1/10

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