Pepper Steak
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pepper Steak calories by ingredient
Introduction
From a Chinese cookbook I bought back in the 80's. This is the only recipe I made from the book. From a Chinese cookbook I bought back in the 80's. This is the only recipe I made from the book.Number of Servings: 6
Ingredients
-
1 pound beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce (light or dark)
Dash of white pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 teaspoon finely chopped fresh ginger root
1 teaspoon finely chopped garlic
3 tablespoons vegetable oil
1/2 cup chicken broth
Directions
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.
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