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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I need a speedy skillet supper, this pepper steak comes to my rescue, says Monica Williams of Burleson, Texas. The tender meat is slightly sweet, with a hint of brown sugar and molasses. It's a delectable way to beef up your dinner menu without piling on the calories. Ingredients:
2 tablespoons cornstarch |
2 tablespoons brown sugar |
2 tablespoons minced fresh gingerroot |
3/4 teaspoon garlic powder |
1 can (14-1/2 ounces) beef broth |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon molasses |
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips |
1 tablespoon canola oil |
2 large green peppers, cut into 1/2-inch strips |
1-1/2 cups sliced celery |
3 green onions, chopped |
4 teaspoons lemon juice |
hot cooked noodles, optional |
Directions:
1. In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
2. In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired. Yield: 6 servings.
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