Dana's Pepper Steak
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 397.0
- Total Fat: 23.5 g
- Cholesterol: 57.8 mg
- Sodium: 633.1 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.9 g
- Protein: 20.0 g
View full nutritional breakdown of Dana's Pepper Steak calories by ingredient
Introduction
To reduce calories you can also use Round or Chuck Steak To reduce calories you can also use Round or Chuck SteakNumber of Servings: 8
Ingredients
-
1-1/2 lbs of Beef Tenderloin
2 Cups uncooked Whole Grain Brown Minute Rice
1 of each. Red, Yellow, and Green Peppers
2-3 Stalks of Celery
1/2 Onion
1 tsp Paprika
1/2 tsp Ground Ginger
1/2 cup Lite Soy Sauce
1/4 cup Canola Oil
1-2 tbsp Cornstarch
1 Cup of Cold Water
Directions
Marinade: Combine Soy Sauce, Oil, Garlic, Paprika, and Ginger and set aside.
Cut up meat into bite size pieces and add to marinade.
While the meat is marinating cut up all the veggies. I like to cut the onion and celery into small pieces and then cut the peppers into thinner strips. Next take marinated meat and marinade and add to a deep kettle or skillet and cook for 5 minutes or until done (tenderloin doesn't take long). Remove meat from the marinade in the kettle and set to side so you can cook the veggies without over cooking the meat. Add all the vegetables to the kettle and cook to desired tenderness. While that is cooking you can make your minute rice according to box to 2 cups of uncooked rice. Once veggies are done you can return meat to kettle and mix together. Now take 1 cup of cold water and add the 1-2 tbsps of cornstarch and mix well, bring the meat and veggies in marinade to a boil and add cornstarch mixture - this will thicken the juice. Turn off once it starts to thicken.
Put 1/2 cup of rice on plate and scoop 1/2 cup of meat and veggies mixture over the top and enjoy.
Makes 8 - 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DPEREKOVICH.
Cut up meat into bite size pieces and add to marinade.
While the meat is marinating cut up all the veggies. I like to cut the onion and celery into small pieces and then cut the peppers into thinner strips. Next take marinated meat and marinade and add to a deep kettle or skillet and cook for 5 minutes or until done (tenderloin doesn't take long). Remove meat from the marinade in the kettle and set to side so you can cook the veggies without over cooking the meat. Add all the vegetables to the kettle and cook to desired tenderness. While that is cooking you can make your minute rice according to box to 2 cups of uncooked rice. Once veggies are done you can return meat to kettle and mix together. Now take 1 cup of cold water and add the 1-2 tbsps of cornstarch and mix well, bring the meat and veggies in marinade to a boil and add cornstarch mixture - this will thicken the juice. Turn off once it starts to thicken.
Put 1/2 cup of rice on plate and scoop 1/2 cup of meat and veggies mixture over the top and enjoy.
Makes 8 - 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DPEREKOVICH.
