Serves: 6
1. Remove fat from beef. Cut beef into 2 X 1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
2. Heat oil in 12-inch skillet 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. 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.
NUTRITION FACTS: 1 Serving (about 2 cups): Calories 405 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 350mg Carbohydrate 52g (Dietary Fiber 2g) Protein 26g % DAILY VALUE: Vitamin A 4% Vitamin C 36% Calcium 2% Iron 24% DIET EXCHANGES: 3 Starch 2 Medium-Fat Meat 1 Vegetable
Lighter Pepper Steak: For 4 grams of fat and 350 calories per serving, omit oil and use nonstick skillet. Spray cold skillet with cooking spray before heating in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pepper Steak recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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