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Pepper Steak |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes - Yield: 4 servings
2 cups uncooked instant rice, if desired
2 cups water
1 cup beef broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1/4 to 1/2 teaspoon coarse ground black pepper
3 tablespoons ketchup
1 tablespoon rice vinegar
1/2 teaspoon Worcestershire sauce
1 tablespoon oil
1 pound boneless beef top round steaks, thinly sliced
1 medium onion, cut into 8 pieces
1 medium green bell peppers, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1. Cook rice in water as directed on package.
2. Meanwhile, in small bowl, combine broth, hoisin sauce, cornstarch, pepper, ketchup, vinegar and Worcestershire sauce; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink. Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 45 mg 15% * Sodium: 690 mg 29% * Total Carbohydrate: 66 g 22% * Dietary Fiber: 3 g 12% * Sugars: 13 g * Protein: 24 g * Vitamin A: 35% * Vitamin C: 140% * Calcium: 4% * Iron: 30% * Dietary Exchanges: 3 Starch, 1 Fruit, 1 Vegetable, 2 Medium-Fat Meat or 4 Carbohydrate, 1 Vegetable, 2 Medium-Fat Meat
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Cook's Note: Grilling Steak
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