Directions:
- In a small bowl, combine 3/4 cup broth, soy sauce, ginger, sugar and pepper; set aside.
- In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
- Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.61 Kcal (873 kJ) | ||
| Calories from fat | 93.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 38.26mg | 13% | |
| Sodium | 1685.23mg | 70% | |
| Potassium | 535.32mg | 11% | |
| Total Carbs | 8.83g | 3% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 19.83g | 40% | |
| Vitamin C | 81.3mg | 136% | |
| Iron | 1mg | 6% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 84.25 Kcal (353 kJ) | ||
| Calories from fat | 37.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 16% | |
|---|---|---|---|
| Cholesterol | 15.45mg | 13% | |
| Sodium | 680.65mg | 70% | |
| Potassium | 216.21mg | 11% | |
| Total Carbs | 3.56g | 3% | |
| Sugars | 1.17g | 12% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 8.01g | 40% | |
| Vitamin C | 32.8mg | 136% | |
| Iron | 0.4mg | 6% | |
| Calcium | 7.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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