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Pepper Steak

Trusted.Chef's picture
  Boneless beef sirloin/Top round steak 1 Pound, 3/4 inch thick, sliced across the grain into thin strips.
  Vegetable oil 2 Tablespoon
  Sweet pepper 2 Cup (32 tbs), cut into strips (Green, Red And / Yellow)
  Onion 1 Medium, cut into wedges
  Garlic powder/2 cloves garlic, minced 1⁄4 Teaspoon
  Condensed beefy mushroom soup 10 3⁄4 Ounce (1 Can)
  Soy sauce 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Cooked rice 4 Cup (64 tbs), hot

1. In a large, deep skillet or a wok, heat half the oil over high heat.
2. When hot, add the beef strips and stir-fry them until evenly browned and almost tender.
3. Use a slotted spoon to remove the meat onto a platter. Keep aside.
4. Reduce heat and add remaining oil to the pan.
5. When hot, add the vegetables and garlic. Sauté them for a few minutes until limp.
6. Tip in the soup and stir in soy sauce and ginger.
7. Bring to a boil, stirring.
8. Return fried beef strips to the boiling sauce.
9. Heat through, stirring occasionally.

10. Divide the cooked rice into 4 dinner bowls.
11. Ladle the hot beef stir fry and gravy on top.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 543 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 57.1 mg19%

Sodium 956.9 mg39.9%

Total Carbohydrates 64 g21.5%

Dietary Fiber 3.3 g13%

Sugars 5.5 g

Protein 31 g61.3%

Vitamin A 46.7% Vitamin C 165.1%

Calcium 2.7% Iron 20.7%

*Based on a 2000 Calorie diet

Pepper Steak Recipe