Steak With Three Peppers Recipe

Name: Steak With Three Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons cornstarch, divided; 1/2 teaspoon sugar; 3 tablespoons reduced-sodium soy sauce, divided; 1 tablespoon sherry or reduced-sodium beef broth; 3 tablespoons additional reduced-sodium beef broth; 3 teaspoons sesame oil, divided; 3/4 teaspoon hot pepper sauce; 1 pound beef top sirloin steak, cut into 1/2-inch strips; 4 teaspoons canola oil, divided; 1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices; 1 medium onion, cut into thin wedges; 1 tablespoon minced fresh gingerroot; 3 garlic cloves, minced; 6 romaine lettuce leaves, cut into 1/2-inch strips; 1 can (8 ounces) sliced water chestnuts, drained; Hot cooked rice, optional

Servings: persons

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium beef broth
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound beef top sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

1
In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.
2
In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour.
3
Drain and discard marinade. In a
4
or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer.
5
Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

566

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 16 ingredients. The key ingredients include: 4 teaspoons cornstarch, divided, 1/2 teaspoon sugar, 3 tablespoons reduced-sodium soy sauce, divided, 1 tablespoon sherry or reduced-sodium beef broth, and more.

Yes, Steak With Three Peppers falls under the Soups & Stews 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.

Steak With Three Peppers

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