Quick Pep­per Steak

Simple & Delicious - - ON THE MENU -

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.

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