Oriental Pepper Steak

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Oriental Pepper Steak calories by ingredient
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Number of Servings: 6


    2 tsp canola oil
    1 lb flank steak, cut against the grain into thin strips
    1 red bell pepper, seeded and cut into 1/4 inch strips
    1 green bell pepper, seeded and cut into 1/4 inch strips
    1 onion, cut into 1/4 inch thick slices
    2 tbsp reduced sodium soy sauce
    1 1/2 tbsp cornstarch
    1 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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    My entire family loved this! I used NY Sirloin instead of flank steak, sliced it into very thin slices. Very tasty, and the portion size was surprising. Served this dish with rice. This will be a weekly dinner in our house from now on. Thanks for sharing! - 11/2/10

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  • Good
    It needed something. So, I added ginger. My husband loved it! - 4/2/12

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  • Incredible!
    DELISH! - 4/14/11

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  • Incredible!
    This was delicious, my family all enjoyed it! I will definetly make this again. - 12/14/10

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