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Easy Red And Green Pepper Steak

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  Reduced sodium soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  White vinegar 1 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Boneless top round steak 3⁄4 Pound, cut against the grain into finger size strips
  Peanut oil/Corn oil 1 Tablespoon
  Oriental sesame oil/Peanut oil 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Mushrooms 1⁄4 Pound, quartered
  Yellow onion 1 Small, sliced thin
  Sweet green pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
  Sweet red pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
  Low sodium beef broth 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Teaspoon

In a medium size bowl, combine the soy sauce, sherry, vinegar, and ginger.
Add the steak and toss well to coat.
In a heavy 12 inch skillet, heat 1 1/2 teaspoons of the peanut oil and all the sesame oil over moderately high heat about 1 minute.
Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink about 1 minute.
Using a slotted spoon, transfer the steak to a platter.
Add the remaining peanut oil and the garlic, mushrooms, onion, green pepper, and red pepper to the skillet, and cook, stirring, for 1 minute.
Cover, reduce the heat to moderate, and cook until the vegetables are tender but still crisp 2 to 3 minutes.
Combine the marinade with the beef broth and cornstarch; stir into the skillet and cook, stirring, until the sauce has thickened about 1 minute.
Return the steak and any juices to the skillet; cook and stir just until heated through.
Transfer to a heated platter and serve with rice.

Recipe Summary

Difficulty Level: 
Main Dish

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Easy Red And Green Pepper Steak Recipe