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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 524.7
  • Total Fat: 12.9 g
  • Cholesterol: 85.1 mg
  • Sodium: 7,443.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 42.1 g

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

Submitted by: AMBUDMAN

Introduction

This recipe came from Sunset "Quick & Easy Dinners", 1966. My Mother used to make this all the time and was one of our favorites. When I got married she bought me the cookbook. Everytime I fix it for friends they want the recipe. This recipe came from Sunset "Quick & Easy Dinners", 1966. My Mother used to make this all the time and was one of our favorites. When I got married she bought me the cookbook. Everytime I fix it for friends they want the recipe.
Number of Servings: 4

Ingredients

    1 1/2 pounds flank steak
    1/2 cup soy sauce
    1 clove garlic, mashed
    1 cup water
    1/4 cup peanut oil or salad oil
    2 medium-sized green peppers, thinly
    sliced
    1 medium-sized onion, thinly sliced
    5 stalks celery, thinly sliced diagnally
    1 tablespoon cornstarch
    Tomato wedges for garnish (2 tomatoes)

Directions

With a very sharp knife, cut flank steak in paper-thin slices diagonally, cutting with the grain of the meat. Combine soy sauce, garlic, and 1/2 cup of the water; marinate meat in this mixture for 15 minutes. Drain meat, reserving liquid. In an electric frying pan or large frying pan, heat oil until very hot (set temperature control at highest heat). Brown meat in the oil quickly (about 2 minutes); push meat to one side of pan and add green peppers, onion, and celery. Cook 2 minutes more or until vegetables are tender crisp. Mix the reserved liquid with cornstarch and remaining 1/2 cup water and stir into meat and vegetables; cook until liquid is thickened. Arrange on hot steamed and garnish with tomato wedges. Makes 4 servings.

When I make this for dinner I usually cut up all my vegetables (except the tomatoes) and I slice and marinate the meat in the morning. It tastes so much better when it marinates longer.

I use Pam instead of the oil.

When I put the vegetables in to cook I cover the pan for the 2 minutes.

When I add the tomato wedges I also cover the pan just long enough to warm the wedges.

I serve this with fried rice not the steamed rice.

Number of Servings: 4

Recipe submitted by SparkPeople user AMBUDMAN.






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