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Pepper Steak with Rice

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Pepper Steak with Rice
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6
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Bell pepper adds a spicy flavor to this hearty beef steak. Perfect when you want dinner to be ready in 45 minutes!

Ingredients

1
1/2-lb beef top round or sirloin steak, 3/4 to 1 inch thick
3
tablespoons vegetable oil
1
cup water
1
medium onion, cut into 1/4-inch slices
1
clove garlic, finely chopped
1/2
teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2
medium green bell peppers, cut into 3/4-inch strips
1
tablespoon cornstarch
2
teaspoons sugar, if desired
2
tablespoons soy sauce
2
medium tomatoes
6
cups hot cooked rice

Directions

  • 1 Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  • 2 In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  • 3 Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
  • 4 In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
  • 5 Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
Tips  

For 4 grams of fat and 350 calories per serving, omit oil and use nonstick skillet. Spray skillet with cooking spray before heating in step 2.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
0g
)
Cholesterol
60mg
20%
Sodium
350mg
15%
Potassium
570mg
16%
Total Carbohydrate
52g
17%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
28g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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