Microwaved Pepper Steak Recipe
Ingredients
| Salad oil | 7 Tablespoon | |
| Beef top round steak | 1 1⁄2 Pound, sliced and cut into strips 0.5 -inch wide by 0.5-inches long | |
| Garlic | 1 Clove (5 gm) (Pressed Or Finely Chopped) | |
| Sliced candied ginger/0.25 teaspoon ginger | 1⁄2 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Instant beef bouillon | 1 Teaspoon | |
| Green pepper | 2 Cup (32 tbs) (1 Inch) | |
| Onion | 1 Medium, thinly sliced | |
| Celery | 2 Large, sliced diagonally | |
| Chopped pimiento | 2 Ounce | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Corn starch | 2 Teaspoon (Dissolved In 2 Tablespoons Soy Sauce) |
Nutrition Facts
Serving size
Calories 658 Calories from Fat 380
% Daily Value*
Total Fat 43 g65.7%
Saturated Fat 1.3 g6.5%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 826.2 mg34.4%
Total Carbohydrates 13 g4.5%
Dietary Fiber 2.9 g11.5%
Sugars 5.3 g
Protein 53 g105.7%
Vitamin A 15.5% Vitamin C 120.8%
Calcium 3.5% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
Microwave 5 minutes on HIGH.
Add oil and beef strips.
Microwave 2 to 3 minutes on HIGH, or until meat is brown, stirring after 1 minute.
Add garlic and ginger.
Cover.
Microwave 7 minutes on '6'.
Stir in remaining ingredients.
Cover.
Microwave 7 to 10 minutes on '6', or until vegetables are tender-crisp.
Note: Meat may be browned on conventional range in 2-quart glass-ceramic casserole.
For ovens without solid state heat control, Microwave 8 minutes and 9 to 12 minutes on '5
Chef
