CHINESE PEPPER STEAK - DIABETIC FRIENDLY AND GLUTEN-FREE
From "Mix 'n Match Meals in Minutes", I got this from my Daily Diabetic Recipe web-site. Sounds quick and easy -- and hopefully, tasty! Diabetic Exchanges: 3 Lean Meat, 3 Vegetable. Posted for ZWT6!
Provided by kitty.rock
Categories Rice
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in wok.
- When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes.
- Add meat and stir-fry 1 minute.
- Add soy sauce and stir-fry 3 minutes. Remove to a plate.
- Do not wash wok; use it to stir-fry cooked rice until heated through.
- Serve pepper steak over stir-fried rice.
Nutrition Facts : Calories 565.5, Fat 28.6, SaturatedFat 10.6, Cholesterol 111.1, Sodium 1090.4, Carbohydrate 37.9, Fiber 3, Sugar 4.4, Protein 37.6
PEPPER STEAK STIR FRY (GLUTEN -FREE)
Make and share this Pepper Steak Stir Fry (Gluten -Free) recipe from Food.com.
Provided by Marlitt
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 1" cubes.
- Heat oil in a wok or large pan.
- On high heat add steak and garlic, and cook for 5 minutes.
- Add yellow onion and cook until meat is done.
- Add the next 8 ingredients (not the water and corn starch) and cook until the peppers are soft.
- Add the cornstarch to the water and mix well, then pour into the work slowly.
- Cook about one minute until thickened.
Nutrition Facts : Calories 184.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.1, Sodium 903.5, Carbohydrate 28.2, Fiber 5.3, Sugar 12.9, Protein 4.5
CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
CHINESE PEPPER STEAK
This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!!
Provided by RecipeNut
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
- Combine next 6 ingredients in a shallow container, mixing well; add steak.
- Cover and refrigerate 1 to 4 hours or overnight.
- Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
- Add steak mixture; stirfry 2 to 3 minutes or until browned.
- Reduce heat to low (225 degrees).
- Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
- Serve over rice with additional soy sauce, if desired.
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