Easy Red and Green Pepper Steak
Source of Recipe
BBR
Recipe Introduction
From Reader’s Digest Great Recipes
List of Ingredients
¾ pounds boneless top round steak, cut against the grain into finger sized strips
1 Tablespoon peanut or corn oil
1 ½ tsp Oriental sesame oil
2 cloves garlic minced
¼ pound mushrooms, quartered
1 sm. Yellow onion, sliced thin
1 med green pepper, cored, seeded, and sliced lengthwise into strips about ¼ inch wide
1 med. Red pepper sliced as above
2/3 cup low sodium beef broth
2 tsp cornstarch
Recipe
In a med sized 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 ½ tsp of the peanut oil and all of the sesame oil over moderate 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 steak to a platter. Add the remaining peanut oil and the garlic, mushrooms, onion, sweet peppers to the skillet and cook, stirring, for 1 minute. Cover, reduce heat to moderate, and cook until veggies are tender but crisp—2-3 minutes. Combine marinade, broth, and cornstarch; stir into the skillet and cook, stirring, until sauce has thickened, about 1 minute. Return steak and any juices to skillet; cook and stir unil heated. Transfer to a heated platter and serve with rice.
Serves 4. 195 calories
|
Â
Â
Â
|
member logon
