Quick Pepper Steak
When I need a speedy skillet supper, this pepper steak comes to my rescue. The tender meat is slightly sweet, with a hint of brown sugar and molasses. —Monica Williams, Burleson, TX
Takes: 25 min. • Makes: 6 servings
2 Tbsp. cornstarch 2 Tbsp. brown sugar 2 Tbsp. minced fresh gingerroot ³/4 tsp. garlic powder 1 can (141/2 oz.) beef broth 3 Tbsp. reduced-sodium soy sauce 1 Tbsp. molasses 11/2 lbs. beef top sirloin steak, cut into 1/4-in. strips 1 Tbsp. canola oil 2 large green peppers, cut into 1/2-in. strips 11/2 cups sliced celery 3 green onions, chopped 4 tsp. lemon juice Hot cooked noodles, optional
1. In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
2. In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry the peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return the meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.
³/4 CUP 233 cal., 7g fat (2g sat. fat), 46mg chol., 672mg sod., 14g carb. (9g sugars, 2g fiber), 26g pro.