Chinese Pepper Steak

By Site Admin

  • 1 to 1.5 pounds stir-fry beef

  • 2 green bell peppers, cut into bite-sized pieces

  • 1 medium yellow onion, cut into bite-sized pieces

  • 1 14.5 oz can no-salt-added diced tomatoes, drained

  • 2 cups water

  • 1/4 cup canola oil

  • 1/2 t ground ginger

  • 1 t garlic salt

  • 1 T granulated sugar

  • 2 T corn starch

  • 4 T low sodium soy sauce

  1. Heat oil in large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover, and cook for about five minutes. Add the bell peppers. Cover and cook for about five more minutes until peppers are tender. Add the tomatoes.

  2. Combine the sugar, corn starch, and soy sauce in a small bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cook, uncovered, until the sauce thickens.

  3. Serve over rice.

Nutritional Facts

Calories 257.0
Total Fat 17.6 g
Saturated Fat 4.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 9.0 g
Cholesterol 45.3 mg
Sodium 788.1 mg
Potassium 279.4 mg
Total Carbohydrate 10.2 g
Dietary Fiber 2.4 g
Sugars 6.6 g
Protein 14.9 g

beef ginger soy stir fry