Oriental Pepper Steak
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp canola oil1 lb flank steak, cut against the grain into thin strips1 red bell pepper, seeded and cut into 1/4 inch strips1 green bell pepper, seeded and cut into 1/4 inch strips1 onion, cut into 1/4 inch thick slices2 tbsp reduced sodium soy sauce1 1/2 tbsp cornstarch1 3/4 cups beef broth
1. 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.
2. 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.
3. Meanwhile, whisk together the soy sauce and cornstarch in a bowl; whisk in the beef broth. Return the steak to the skillet, along with the soy sauce mixture. Cook until the sauce boils and thickens, about 3 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
2. 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.
3. Meanwhile, whisk together the soy sauce and cornstarch in a bowl; whisk in the beef broth. Return the steak to the skillet, along with the soy sauce mixture. Cook until the sauce boils and thickens, about 3 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 161.0
- Total Fat: 6.9 g
- Cholesterol: 37.8 mg
- Sodium: 367.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.2 g
- Protein: 17.4 g
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