Pepper Steak

Pepper Steak
Servings: 6 Prep 15 mins Cook 15 mins

Ingredients

  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless sirloin, sliced against the grain 3/4 inch thick
  • 1/4 teaspoon salt
  • 2 large onions, peeled, halved and cut into 1/2-inch-thick slices
  • 3 green peppers, cored, seeded and cut into 3/4-inch-thick slices
  • 3 cloves garlic, sliced
  • 1/2 cup reduced-sodium beef broth
  • 3 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon Chinese five-spice powder
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, drained
  • 3 cups cooked brown rice

Make It

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Season steak with the salt and cook 4 to 5 minutes, turning after 2 minutes. Remove to a plate and keep warm.

2. Add onions, peppers and garlic to skillet and stir-fry 8 minutes, stirring occasionally. Mix together broth, soy sauce, vinegar, cornstarch and Chinese five-spice powder. Add to skillet; stir in the tomatoes. Simmer for 2 minutes. Add in the steak along with any accumulated juices. Heat through. Serve with cooked brown rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 351, Fat, total (g): 8, chol. (mg): 42, sat. fat (g): 2, carb. (g): 42, fiber (g): 5, pro. (g): 28, sodium (mg): 685, Percent Daily Values are based on a 2,000 calorie diet.