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Chinese Pepper Steak With Rice

Healthycooking's picture
  Olive oil 2 Teaspoon
  Onion 1 Large, thinly sliced
  Green pepper 1 , thinly sliced
  Sweet yellow pepper 1 , thinly sliced
  Plum tomatoes 3 Large, thinly sliced
  Lean beef top round steaks 1 Pound, trimmed of all visible fat and cut into 1/4 inch by 2 inch strips
  Cornstarch 2 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Defatted low sodium beef broth 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Hot cooked rice 3 Cup (48 tbs)

Warm 1 teaspoon of the oil in a large no-stick skillet over medium heat.
Add the onions, green peppers, and yellow peppers.
Cook, stirring, for 5 to 7 minutes, or until softened.
Add the tomatoes and cook, stirring, for 2 minutes.
Transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat until warm.
Place the beef on a large plate and sprinkle with the cornstarch.
Toss to coat.
Add to the skillet and cook, stirring, for 2 minutes, or until lightly browned.
Add the ginger and garlic.
Stir for 1 minute, or until fragrant.
Add the broth, water, and soy sauce to the skillet.
Using a wooden spoon, scrape up any browned bits from the bottom and sides of the skillet.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until the beef is tender.
Stir in the onion mixture.
Cook for 5 minutes, or until the vegetables are heated through.
Add more water, if necessary, to thin the sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Cook Time: 
7 Minutes

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Average: 4.3 (15 votes)


Chinese Pepper Steak With Rice Recipe