Steak and Peppers
A long-cooking stovetop version of Pepper Steak.
Servings 4 servings
Ingredients
- 2 pounds round steak
- 2 tablespoons canola oil
- 2 cups beef broth
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 large green pepper
- 1 large onion
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
Instructions
- Cut off any excess fat and discard. Cut the meat into approximately 1” x 3” strips.
- Heat the oil in a large deep frying pan over high heat.
- Add the meat and cook until browned.
- Add the beef broth, stirring well.
- Add the garlic powder, salt, and ginger and mix well.
- Bring to a boil, lower the heat and cover the pan. Cook at a simmer for 30 minutes.
- Prepare the onion(s) and pepper by cutting both into thin strips.
- Add the onions and pepper to the pan, bring back to a boil, lower the heat and cook for an additional 30 minutes or until the veggies are tender and the meat is cooked through.
- Combine the cornstarch, water and soy sauce in a small bowl.
- Add to the pan and cook for a few minutes until the sauce is thickened.
- Serve over hot steamed rice.
Notes
Nutrition
Serving: 1 | Calories: 417kcal | Carbohydrates: 6g | Protein: 54g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1120mg | Potassium: 971mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 5mg
