Pepper Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound beef flank or boneless sirloin steak1 tablespoon vegetable oil1 teaspoon cornstarch1 teaspoon salt1 teaspoon soy sauce (light or dark)Dash of white pepper3 small tomatoes2 medium green peppers1 medium onion1/2 cup chicken broth2 tablespoons cornstarch2 tablespoons dark soy sauce1 teaspoon sugar3 tablespoons vegetable oil1 teaspoon finely chopped fresh ginger root1 teaspoon finely chopped garlic3 tablespoons vegetable oil1/2 cup chicken broth
Trim fat from beef; cut beef with grain into 2-inch
strips. Cut strips across grain into '/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon
cornstarch, the salt, 1 teaspoon soy sauce and white
pepper in glass bowl. Refrigerate 30 minutes.
Cut each tomato into 8 wedges. Cut green peppers
into 1-inch pieces. Cut onion into 3/4-inch pieces.
Mix 1/4 cup chicken broth, 2 tablespoons corn-
starch, 2 tablespoons soy sauce and the sugar.
Heat wok until 2 drops of water bubble and skitter.
Add 3 tablespoons vegetable oil; rotate to coat. Add
onion, gingerroot and garlic; stir-fry until garlic is
light brown. Add beef; stir-fry until beef is brown,
about 3 minutes. Remove beef from wok.
Add 2 tablespoons vegetable oil; rotate to coat side.
Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup
chicken broth; heat to boiling. Stir in cornstarch
mixture; cook and stir until thickened. Add green
peppers and beef; stir-fry 30 seconds.
strips. Cut strips across grain into '/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon
cornstarch, the salt, 1 teaspoon soy sauce and white
pepper in glass bowl. Refrigerate 30 minutes.
Cut each tomato into 8 wedges. Cut green peppers
into 1-inch pieces. Cut onion into 3/4-inch pieces.
Mix 1/4 cup chicken broth, 2 tablespoons corn-
starch, 2 tablespoons soy sauce and the sugar.
Heat wok until 2 drops of water bubble and skitter.
Add 3 tablespoons vegetable oil; rotate to coat. Add
onion, gingerroot and garlic; stir-fry until garlic is
light brown. Add beef; stir-fry until beef is brown,
about 3 minutes. Remove beef from wok.
Add 2 tablespoons vegetable oil; rotate to coat side.
Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup
chicken broth; heat to boiling. Stir in cornstarch
mixture; cook and stir until thickened. Add green
peppers and beef; stir-fry 30 seconds.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 6.0 g
- Cholesterol: 67.2 mg
- Sodium: 49.9 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 22.9 g
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