Green Pepper Steak Recipe
Ingredients
| Flank steak | 1 Pound, thinly sliced diagonally across grain with knife tilted at a 45 ° angle to the cutting board | |
| Soy sauce | 3 Tablespoon | |
| Sugar | 1⁄4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Green peppers | 2 , cut into 0.25 inch strips | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Chicken broth/Water | 1 Cup (16 tbs) | |
| Firm tomatoes | 3 , cut into wedges |
Nutrition Facts
Serving size
Calories 316 Calories from Fat 129
% Daily Value*
Total Fat 14 g21.3%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 962.8 mg40.1%
Total Carbohydrates 15 g5.1%
Dietary Fiber 2.5 g10.2%
Sugars 5 g
Protein 25 g50.9%
Vitamin A 20.9% Vitamin C 120%
Calcium 1.9% Iron 9.8%
*Based on a 2000 Calorie diet
Directions
Heat oil in the wok and stir-fry the green peppers 1 to 2 .
minutes or until their green color brightens.
Push aside.
Stir fry steak 3 to 4 minutes.
Return the green peppers to the steak in the wok.
Add the cornstarch mixture and broth to the steak and peppers.
Add the tomato wedges and heat, stirring gently, until, the sauce is thickened and clear and the tomatoes are heated through.
Serve at once with rice.
Chef
