- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 273.3
- Total Fat: 7.4 g
- Cholesterol: 42.5 mg
- Sodium: 354.4 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.4 g
- Protein: 21.3 g
Oriental Pepper Steak With Rice (Lo cal & tasty)
IntroductionSimple and tasty, quick and easy and most of all very filling. Simple and tasty, quick and easy and most of all very filling.
1/2 tbsp Extra Virgin Olive oil
1.5 lb flank steak, cut against the grain into thin strips
2 red bell pepper, seeded & cut into 1/4 inch strips
2 green bell pepper, seeded & cut into 1/4 inch strips
2 onion, cut into 1/4 inch thick slices
4 tbsp reduced sodium soy sauce
1 1/2 tbsp cornstarch
4 packets Herb Ox Sodium Free Beef Bullion
3.5 cups warm water
2 large shallots cut int 1/4 inch slices
4 cups Uncle Ben's converted Rice
For our household we have enough salt from the soy sauce so we didn't need to add more. If you like you can replace the bullion and warm water with 4 cups of low sodium beef broth.
2. Heat the oil in a large nonstick skillet until nearly smoking. Add the steak and stir fry until lightly browned, about 4 minutes. Transfer to a bowl.
3. Add the bell peppers and onion to the skillet. Cover and cook over medium heat until the vegetables are softened, about 6 minutes. Remove the cover and continue cooking until the vegetables are tender and browned, about 4 minutes longer.
4. Meanwhile, whisk together the soy sauce and cornstarch in a bowl.
4.Mix beef bullion with water warm enough to dissolve the beef bullion then whisk in the beef broth.
5.Return the steak to the skillet, along with the soy sauce mixture. Cook until the sauce boils and thickens, about 3 minutes.
6. Serve over 1/2 cup cooked rice.
Serving Size: Serves 8 people
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Member Ratings For This Recipe
Wow this was delicious. We cooked this for tomorrows dinner but everyone ate before I could put it away. This will be added to our regular meal plan. It was very low in calorie & super filling. The portions seemed small but we were stuffed and wanting more, but there was no space in our bellies. - 2/18/12