Japanese Steak Recipe

Name: Japanese Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. round steak; 1/2 c. chopped onions; 1/2 c. green peppers, chopped; 1/2 c. celery, chopped; 2 Tbsp. vegetable oil; 1 (15 1/2 oz.) can Chinese vegetables; 1 (4 oz.) can mushrooms; 1 lb. zucchini, chopped; slivered almonds; rice, cooked; soy sauce; 1/2 tsp. ginger; 2 tsp. garlic powder

Servings: persons

1 1/2 lb. round steak
1/2 c. chopped onions
1/2 c. green peppers, chopped
1/2 c. celery, chopped
2 Tbsp. vegetable oil
1 (15 1/2 oz.) can Chinese vegetables
1 (4 oz.) can mushrooms
1 lb. zucchini, chopped
slivered almonds
rice, cooked
soy sauce
1/2 tsp. ginger
2 tsp. garlic powder

1
Cut steak into small strips and marinate
2
in soy sauce 3 hours or overnight.
3
Saute onions, green peppers and celery in vegetable oil.
4
Drain steak; save soy sauce.
5
Brown steak in vegetable oil; add onions, peppers, celery and soy sauce.
6
Cook slowly, covered, for 45 minutes, or until steak is tender.
7
Drain and rinse Chinese vegetables.
8
Add to steak along with drained, sliced mushrooms and zucchini.
9
Cover; simmer 15 minutes.
10
Add almonds and serve over rice.
11
Season to taste.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lb. round steak, 1/2 c. chopped onions, 1/2 c. green peppers, chopped, 1/2 c. celery, chopped, and more.

Yes, Japanese Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Steak

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