ORIENTAL
PEPPER STEAK
11
Inch / 28 Centimeter Skillet and Cover
Ingredients:
- 1 1/2 pounds / 680 grams lean round steak, cut into thin strips
- 1 tablespoon Worcestershire sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 medium onion, thinly sliced
- 2 sweet bell peppers, thinly sliced
- 1 cup beef stock, canned or homemade
- 2 tablespoons cornstarch
- 6 Roma tomatoes, cut into wedges
- 6 cups cooked long-grain rice
Preparation:
- Preheat 11 Inch / 28 Centimeter Skillet on medium heat.
- Add steak, stir and cook until meat is browned.
- Add Worcestershire sauce and soy sauce. Cover and reduce heat to low.
Cook 15 minutes.
- Add onion and peppers. Stir, cover and cook 5 to 7 minutes or until
vegetables are tender/crisp.
- Increase heat to medium-high. In a small bowl, mix beef stock and
cornstarch. Add to skillet and heat mixture to boiling.
- Stir in tomato wedges; remove from heat. Cover and let stand for 1
minute or until tomatoes are heated through.
- Serve over hot cooked rice.
Serving Size: 6
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
463 |
Bread/Starch |
3 |
| Protein |
42
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
57
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
3
g |
Lean
Meat |
4 |
| Sugar |
5
g |
Fruit |
-- |
| Fat |
6
g |
Vegetables |
2 |
| %
Calories from Fat |
13% |
Milk
- Skim |
-- |
|
|
Fat |
-- |
|