Savory Pepper Steak

The Savory Pepper Steak recipe from Jonell Nash, makes a great lunch. This recipe is low in fat and high in protein. 1 1/4 pounds lean boneless beef top round steak

1 tablespoon peanut oil

2 small bell peppers, seeds and membranes removed, cut into 1/2-inch-wide strips

1 medium-sized yellow onion, sliced lengthwise

2 garlic cloves, minced

1 teaspoon ground ginger

1/2 teaspoon dried red pepper flakes

1/4 teaspoon freshly ground black pepper

1 1/2 cups reduced-sodium beef broth

1 tablespoon cornstarch

1/2 teaspoon sugar

2 tablespoons reduced-sodium soy sauce

1 tablespoons rice vinegar or balsamic vinegar

3 cups warm cooked rice (optional)

Opitional garnish; diagonally sliced scallions (including green tops)

Trim and discard excess fat from steak. For easier slicing, place steak in freezer for 30 minutes; remove and slice across grain into very thin strips 2 to 3 inches long.

In large nonstick skillet or wok, heat 1/2 tablespoon peanut oil; rotate pan to coat evenly. Add bell pepppers and onion; saute until edges of onion begin to brown. Remove vegetables and keep warm. Add remaining 1/2 teaspoon peanut oil to skillet; heat until hot. Add beef and garlic; stir vigorously and cook until meal is browned. Season with giner, red pepper flakes, and black pepper. Stir in 1 cup broth. Cover and simmer over low heat about 20 minutes.

Return peppers and onion to skillet; mix with beef. In small bowl, blend remaining 1/2 cup broth, cornstarch, sugar, soy sauce, and vinegar. Add broth mixture to skillet; stir until well mixed and sauce thickens. Cook about 1 additional minute. Delicious served over rice.

Print   Email