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Gingered Pepper Steak

This wonderfully tender steak 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 Adair, Somerset, Kentucky
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon cider or white wine vinegar
  • 1 pound beef flank steak, cut into 1/4-in.-thick strips
  • 2 teaspoons canola oil, divided
  • 2 medium green peppers, julienned
  • Hot cooked rice, optional

Directions

  • Mix first five ingredients until smooth. Add beef; toss to coat.
  • In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.
Nutrition Facts
1 cup stir-fry: 224 calories, 11g fat (4g saturated fat), 54mg cholesterol, 644mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

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