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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.9
  • Total Fat: 10.7 g
  • Cholesterol: 75.7 mg
  • Sodium: 924.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.6 g

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



Introduction

This recipe is adapted from a Redbook magazine recipe my mother found in the 70s. I've added more vegetables to the original choices. It's a family favorite and very healthy. This recipe is adapted from a Redbook magazine recipe my mother found in the 70s. I've added more vegetables to the original choices. It's a family favorite and very healthy.
Number of Servings: 8

Ingredients

    1 1/2 pounds sirloin or top round steak, sliced thinly on the diagonal
    2 garlic cloves, crushed
    Few grindings black pepper
    2 Tbsp. extra virgin olive oil

    1 cup water
    1 14.5 oz. can diced tomatoes with juice

    2 large bell peppers, cut in strips
    1 cup diced onion
    1 1/2 cups sliced celery

    1 can sliced water chestnuts
    1 small can mushroom pieces and stems
    1 14.5 oz. can bean sprouts

    6 Tbsp. soy sauce
    1 Tbsp. Worcestershire sauce
    2 Tbsp. cornstarch
    1 tsp ground ginger
    Red pepper flakes to taste

Directions

Brown first three ingredients in hot oil until meat loses its pink color.

Add water and tomatoes and simmer for 45 minutes or until meat is tender.

Add the fresh vegetables and cook 15 minutes.

Add remaining canned vegetables and heat through.

Combine remaining ingredients, soy sauce through pepper flakes, stirring until smooth. Add to pot, cooking and stirring until mixture thickens.

Serve over brown rice, white rice, or noodles.

Number of Servings: 8

Recipe submitted by SparkPeople user FERGANNIE.






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