Chinese Pepper Steak
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
sirloin steak -- sliced thin |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
small |
red bell pepper -- diced |
|
1 |
small |
green pepper -- diced |
|
1 |
small |
yellow pepper -- diced |
|
2 |
whole |
Roma tomatoes -- diced |
|
3 |
whole |
green onions -- sliced |
|
1 |
tablespoon |
cornstarch |
|
1 |
tablespoon |
sherry |
|
1/4 |
cup |
light soy sauce |
|
1 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
brown sugar |
|
1 |
teaspoon |
rice wine vinegar |
|
2 |
tablespoons |
vegetable oil |
| Mix soy sauce, sesame oil, brown sugar, and rice wine vinegar together. Set aside. Mix cornstarch and sherry together. Mix beef slices in cornstarch slurry. Marinate for 15 minutes. Heat wok or large frying pan to medium high and one tablespoon of oil. Cook beef in batches if necessary until browned. Remove from wok. Add remaining oil and peppers. Cook until tender-crisp. Add garlic and ginger and cook until fragrant about 30 seconds. Add tomatoes and heat through. Return beef to wok. Stir sauce and add to center of wok and heat until boiling and starting to thicken. Coat everything with sauce. Makes 6 Servings. |
| Per Serving: 249 Calories; 16g Fat (58.3% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |