| Tribune News Service
If you’re looking for an easy stir-fry dinner, try pepper steak.
The popular Chinese dish is made with tender beef, bell peppers and onion, and it’s cooked in a savory sauce.
It takes a little extra time to prepare the ingredients, but only minutes to cook. To speed the cooking, have all your ingredients, including the sauce, ready. Place them in order of use on a plate or chopping board, and you won’t have to keep looking at the recipe to see what goes in next.
Don’t rinse the wok once the meat dish is finished; you will use it to stir-fry the noodles, which are first boiled. This way, the noodles pick up the flavors of the sauce left in the wok.
Fresh or steamed Chinese noodles usually can be found in the refrigerated section of the produce department, and dried Chinese noodles are in the Asian section of the market. Either can be used for this recipe.
Feel free to use green, red, yellow or orange bell peppers to make this a colorful dish.
Serves 2
Recipe by Linda Gassenheimer
½ pound skirt or flank steak
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1 medium size green bell pepper, (about 1½ cups sliced)
1 medium size red or yellow bell pepper, (about 1½ cups sliced)
¼ pound mushrooms, sliced, (about 2 cups)
Vegetable oil spray
2 tablespoons chopped fresh or ground ginger
4 teaspoons minced garlic
¼ cup dry sherry
¼ cup fat free low-salt chicken broth
Remove visible fat from meat. Cut across the grain into half-inch slices. Mix cornstarch and soy sauce together. Place meat in soy sauce mixture, making sure it is completely covered. Wash, seed and slice bell peppers, about half-inch thick. Spray wok or skillet with vegetable oil spray. Heat wok and add ginger and garlic. When wok is smoking, add meat and stir-fry 1 minute. Remove to a plate. Spray wok again and add peppers and mushrooms. Stir-fry 2 minutes. Return meat to pan and add sherry and broth. Stir-fry 3 minutes. Remove from pan to a serving bowl.
PER SERVING: 348 calories, 13.8 g fat (4.3 g saturated, 6.4 g monounsaturated), 72 mg cholesterol, 29.4 g protein, 25.5 g carbohydrates, 3.7 g fiber, 613 mg sodium.
Serves 2
Recipe by Linda Gassenheimer
¼ pound fresh Chinese noodles
1 teaspoon sesame oil
Fill a large saucepan with 3 to 4 quarts water and bring to a boil. Boil noodles 1 to 2 minutes and drain. Add 1 teaspoon oil to wok after meat and vegetables have been removed. Stir-fry noodles in wok 2 minutes or until they begin to be crisp. Place on individual plates and serve pepper steak on top.
PER SERVING: 239 calories, 4.8 g fat (1 g saturated, 1.6 g monounsaturated), 48 mg cholesterol, 8.1 g protein, 40.6 g carbohydrates,1.9 g fiber, 12 mg sodium.
The Link LonkSeptember 16, 2020 at 06:56PM
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Savory pepper steak great option for stir-fry - The Columbus Dispatch
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Steak
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