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Pepper Steak And Hot Rice Recipe
|Chuck roast||2 Pound, cut into thin strips|
|Cooking oil||3 Tablespoon|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Beef bouillon cubes||2|
|Red peppers||2 , cut into eighths|
|Green peppers||2 , cut into eighths|
|Soy sauce||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Calories 631 Calories from Fat 213
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 6 g29.8%
Trans Fat 0 g
Cholesterol 123.6 mg
Sodium 1038.9 mg43.3%
Total Carbohydrates 47 g15.5%
Dietary Fiber 3.1 g12.2%
Sugars 4.6 g
Protein 54 g108.6%
Vitamin A 45.1% Vitamin C 235%
Calcium 5.1% Iron 37.5%
*Based on a 2000 Calorie diet
Add 2 cups water and bouillon cubes and bring to boil.
Cover and simmer for 1 hour, or until meat is tender.
Add peppers and simmer for 5 minutes.
Blend cornstarch, soy sauce, and 1/2 cup water.
Add to meat mixture and cook, stirring, until thickened.
Serve with rice and additional soy sauce, if desired.
Makes 4 servings.