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Pepper Steak

By: Jeanne Bunders

"Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, 'I got this recipe in a cooking class I attended. Everyone in class really liked it.'"

Rate/Review | Read Reviews (133)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound boneless beef sirloin steak
2 tablespoons cooking oil
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
3 large green bell peppers, thinly sliced
2 large onions, thinly sliced
3/4 teaspoon beef bouillon granules
3/4 cup hot water
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup water
1/2 teaspoon sugar

Directions

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.

Footnotes

Nutritional Analysis: One serving (prepared with reduced-sodium bouillon and reduced-sodium soy sauce and without added salt) equals 188 calories, 8 g fat (0 saturated fat), 29 mg cholesterol, 453 mg sodium, 16 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat.