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Pepper Steak And Hot Rice

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Ingredients
  Chuck roast 2 Pound, cut into thin strips
  Cooking oil 3 Tablespoon
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Beef bouillon cubes 2
  Red peppers 2 , cut into eighths
  Green peppers 2 , cut into eighths
  Cornstarch 3 Tablespoon
  Soy sauce 2 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

Brown meat in hot oil.
Add 2 cups water and bouillon cubes and bring to boil.
Cover and simmer for 1 hour, or until meat is tender.
Add peppers and simmer for 5 minutes.
Blend cornstarch, soy sauce, and 1/2 cup water.
Add to meat mixture and cook, stirring, until thickened.
Serve with rice and additional soy sauce, if desired.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
80 Minutes
Ready In: 
110 Minutes
Servings: 
4

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4.27
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 631 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 123.6 mg41.2%

Sodium 1038.9 mg43.3%

Total Carbohydrates 47 g15.5%

Dietary Fiber 3.1 g12.2%

Sugars 4.6 g

Protein 54 g108.6%

Vitamin A 45.1% Vitamin C 235%

Calcium 5.1% Iron 37.5%

*Based on a 2000 Calorie diet

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Pepper Steak And Hot Rice Recipe