Venison Pepper Steak - 4 oz. servings
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.3
- Total Fat: 12.3 g
- Cholesterol: 96.0 mg
- Sodium: 365.1 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.4 g
- Protein: 27.3 g
View full nutritional breakdown of Venison Pepper Steak - 4 oz. servings calories by ingredient
Introduction
This recipe originaly make with 1 1/2 lbs. top beef round steak. Nutritional value will change.Nutritional Value does not include rice. This recipe originaly make with 1 1/2 lbs. top beef round steak. Nutritional value will change.
Nutritional Value does not include rice.
Number of Servings: 6
Ingredients
-
1 1/2 lbs venison steak
1/4 C. canola Oil
1 C. water
1 med. onion, cut into 1/4-inch slices
3 cloves garlic
1/4 tsp. ground ginger
2 med. green peppers, cut into 3/4-inch strips
1 Tbs.cornstarch
2 Tbs. soy sauce
2 med. tomatoes
Hot cooked rice
Directions
Cut meat into strips, 2 x 1/4 inch. Heat oil in large skillet. Cook meat in oil, turning frequently, until lightly browned. Add Garlic after about 2 minutes.
Stir in water, onion, and ginger. Heat to boiling. Reduce heat; cover and simmer 5-8 minutes. Add green pepper strips during last 5 minutes of simmering.
Blend cornstarch and soy sauce; stir into meat mixture. Cook, stirring constantly, until misture thickens and boils. Boil and stir 1 minute.
Cut each tomato into eights: place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve over rice.
Serving Size: makes 6 - 4oz servings
Stir in water, onion, and ginger. Heat to boiling. Reduce heat; cover and simmer 5-8 minutes. Add green pepper strips during last 5 minutes of simmering.
Blend cornstarch and soy sauce; stir into meat mixture. Cook, stirring constantly, until misture thickens and boils. Boil and stir 1 minute.
Cut each tomato into eights: place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve over rice.
Serving Size: makes 6 - 4oz servings