Chinese Pepper Steak

Name: Chinese Pepper Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tablespoons reduced-sodium soy sauce, divided; 1/8 teaspoon pepper; 1 pound beef top sirloin steak, cut into thin strips; 1 tablespoon cornstarch; 1/2 cup reduced-sodium beef broth; 1 garlic clove, minced; 1/2 teaspoon minced fresh gingerroot; 3 teaspoons canola oil, divided; 1 cup julienned sweet red pepper; 1 cup julienned green pepper; 2 cups sliced fresh mushrooms; 2 medium tomatoes, cut into wedges; 6 green onions, sliced; Hot cooked rice, optional

Total Time Prep: 15 min. + marinating Cook: 15 min.

Yield 4 servings

Test Kitchen Approved

This Chinese pepper steak is the ideal stir-fry to make for dinner, served with tender beef and crisp vegetables on a bed of hot rice. Plus, it all comes together in less than 30 minutes!

Ingredients

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
Hot cooked rice, optional

Directions

In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm.
Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts

1-1/4 cups beef mixture: 241 calories, 10g fat (3g saturated fat), 64mg cholesterol, 841mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 2 vegetable, 1 fat.

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California

Recipe Creator