Low-Calorie Chinese Pepper Steak |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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As to the puported healthiness of this recipe, I would point out that I garnered it from a 30-plus year-old newspaper clipping so don't hold me to that aspect. It is listed at 237 calories per serving, not counting the rice, and the recipe makes 4 servings. What I can tell you is that we like it and it tastes great. It's a nice supper for a change of pace. Ingredients:
1 lb flank steak |
1/2 cup onion, sliced |
3 large green bell peppers, chopped |
1/4 cup soy sauce |
1/4 cup dry sherry |
1/3 cup water |
1/2 teaspoon sugar |
1/2 teaspoon ground ginger |
1/8 teaspoon black pepper |
1/8 teaspoon garlic powder |
3 large fresh tomatoes, very ripe, roughly chopped |
1 teaspoon cornstarch |
2 teaspoons water, bottled |
4 cups cooked white rice |
Directions:
1. Slice the steak diagonally, against the grain, into 1/8-inch strips.
2. Heat a large no-stick skillet and brown the meat quickly over very high heat. Set aside.
3. Reduce heat to medium-high and add the onion and bell pepper into skillet and stir fry for one minute.
4. Add the soy sauce, sherry and 1/3 cup of water. Stir in the seasonings and cover. Allow to cook for 3-4 minutes.
5. Uncover and add tomatoes. Mix the cornstarch in the 2 teaspoons of spring water and add to the skillet. Stir and continue cooking for two more minutes.
6. Serve by plating up the rice on the bottom, then the vegetable blend, then the steak strips on top.
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