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Gingered Pepper Steak
SUBMITTED BY:
Susan Adair
"This wonderfully tender steak from Susan Adair of Muncie, Indiana is a treat even for folks not watching their diet. 'When my mother-in-law shared the recipe, she said it cooks up in no time...and she was right!' Susan says."
RECIPE RATING:
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(11)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
1 tablespoon white wine vinegar
1 pound beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
Hot cooked rice
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DIRECTIONS
In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired.
FOOTNOTE
Nutritional Analysis: One 1-cup serving (calculated without rice) equals 236 calories, 10 g fat (0 saturated fat), 59 mg cholesterol, 579 mg sodium, 10 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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REVIEWS
Reviewed on Jan. 23, 2008 by
AmyA26
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AmyA26
Jan. 23, 2008
Tastes like it came straight out of a real Chinese restaurant, only fresher. I added some yellow onions and red peppers, and it was outstanding. So easy to make, although I did have to cook my meat for much longer than the recipe suggested.
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1 user found this review helpful
Tastes like it came straight out of a real Chinese restaurant, only fresher. I added some...
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Reviewed on Jun. 17, 2007 by
Cheoahbutterfly
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Cheoahbutterfly
Jun. 17, 2007
This was really good and easy to make. I loved the flavors all coming together. I added some cauliflower because my husband likes it and some chopped green onions. Thanks for sharing:)
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1 user found this review helpful
This was really good and easy to make. I loved the flavors all coming together. I added some...
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Reviewed on Oct. 17, 2006 by healthycook
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healthycook
Oct. 17, 2006
This meat was great! I just used the recipe for the meat since I had a bag of bok choy, snap peas and sugar peas, but it turned out great. The only thing I changed was using white vinegar since I did not have white wine vinegar. Give it a try!
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1 user found this review helpful
This meat was great! I just used the recipe for the meat since I had a bag of bok choy, snap...
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Reviewed on Jun. 29, 2008 by
maggie
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maggie
Jun. 29, 2008
This was very tasty. I just had regular soy sauce and had to use red wine vinegar instead of white. Even with these substitutions it was very good but a bit overpowering. I`m pretty sure using the proper soy sauce would have been better. Made a double batch of the sauce and used it on the roasted potatoes. Yummy!
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0 users found this review helpful
This was very tasty. I just had regular soy sauce and had to use red wine vinegar instead of...
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Reviewed on Mar. 24, 2008 by Kristina
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Kristina
Mar. 24, 2008
This recipe was great and easy. The only variation I used was to add some fresh garlic while the peppers and onions were cooking and 1/4c of beef broth for extra sauce. It was perfect over rice.
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0 users found this review helpful
This recipe was great and easy. The only variation I used was to add some fresh garlic while...
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Reviewed on Feb. 20, 2008 by
jenkins283
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jenkins283
Feb. 20, 2008
This was okay. I guess I prefer my stir fry's with a variety of vegetables, so will look for that instead.
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0 users found this review helpful
This was okay. I guess I prefer my stir fry's with a variety of vegetables, so will look for...
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Reviewed on Jan. 24, 2008 by
Arcy
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Arcy
Jan. 24, 2008
This recipe was absolutely easy to make and oh so yummy. I did make a few variations (of course so many of us often do). I added some red wine vinegar to the sauce and as far as the veggies goes, I used red capsicum, garlic (try it makes a big difference), onions and mushrooms. Oh so yum yum!
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0 users found this review helpful
This recipe was absolutely easy to make and oh so yummy. I did make a few variations (of...
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Reviewed on Jan. 20, 2008 by
Erin M.
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Erin M.
Jan. 20, 2008
awesome! quick, easy, and delicious!! will make often
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0 users found this review helpful
awesome! quick, easy, and delicious!! will make often
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Reviewed on Jan. 4, 2008 by Angie Morlu
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Angie Morlu
Jan. 4, 2008
This tastes as good as what you would get from a restaurant and it is so easy and fast. I will make it again and again. My finicky teen even liked it! My only change was to use one green pepper,one red pepper and one onion for variety.
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0 users found this review helpful
This tastes as good as what you would get from a restaurant and it is so easy and fast. I will...
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Reviewed on Jan. 1, 2008 by
SARAHMULLINS
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SARAHMULLINS
Jan. 1, 2008
Mmmm! Quick and easy! Changed just a little. Added a large yellow onion to the peppers next time might add a pound of sliced mushrooms. I used a sirloin tip roast sliced thin instead of flank steak just because our flank steak was twice the price. The sirloin took on the flavor wonderfully and was super tendor! Served this over buttered noodles! YUM! My whole family loved it! Thanks!
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0 users found this review helpful
Mmmm! Quick and easy! Changed just a little. Added a large yellow onion to the peppers next...
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