Gingered Pepper Steak
Total TimePrep/Total Time: 20 min.
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 1/4 teaspoon ground ginger
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon cider or white wine vinegar
- 1 pound beef flank steak, cut into 1/4-in.-thick strips
- 2 teaspoons canola oil, divided
- 2 medium green peppers, julienned
- Hot cooked rice, optional
- Mix first five ingredients until smooth. Add beef; toss to coat.
- In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.
- In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.
Nutrition Facts1 cup stir-fry: 224 calories, 11g fat (4g saturated fat), 54mg cholesterol, 644mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Jan 17, 2016
Wouldn't change a thing. It's great!
Jul 18, 2014
Very good. Has a lot of flavor and pretty quick to make. Pretty inexpensive as well.
Jun 15, 2013
No comment left
Jan 8, 2013
Very good recipe - will definitely make many times. The sauce is so good it could be used with chicken and any stir-fry vegetables you like or even with rice noodles.
Sep 10, 2010
I used top sirloin because that was what I had in my freezer. I also doubled the sauce, used rice wine vinegar and added onions. Really, really good.
Apr 18, 2010
I used left-sirloin steak for this. I added mushrooms and green onions to the green peppers. After sauteing the vegetables, I added the marinade, then added the steak. I wasn't sure how it would turn out since I used left-over steak, but it was delicious.