Stir-Fried Pepper Steak Recipe

Name: Stir-Fried Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. boneless sirloin steak, cut 1/2 to 3/4 inch thick; 2 Tbsp. low sodium soy sauce or 1 Tbsp. Worcestershire; 1 Tbsp. cornstarch; 1/2 tsp. beef bouillon granules; dash of pepper; 6 oz. fettuccine; 1 clove garlic, minced; 1 onion, cut into thin wedges; 1 medium green pepper, cut in 1 inch pieces; 2 medium tomatoes, cut into thin wedges

Servings: persons

12 oz. boneless sirloin steak, cut 1/2 to 3/4 inch thick
2 Tbsp. low sodium soy sauce or 1 Tbsp. Worcestershire
1 Tbsp. cornstarch
1/2 tsp. beef bouillon granules
dash of pepper
6 oz. fettuccine
1 clove garlic, minced
1 onion, cut into thin wedges
1 medium green pepper, cut in 1 inch pieces
2 medium tomatoes, cut into thin wedges

1
Trim fat from beef, partially freeze and slice thinly across grain into bite size strips.
2
For sauce, stir together water, soy sauce, bouillon, cornstarch and pepper.
3
Set aside.
4
Cook fettuccine according to package directions.
5
Omit cooking oil and salt.
6
Drain well.
7
Spray wok or large skillet with nonstick spray. Heat over medium heat; add garlic to pan and stir-fry for 15 seconds.
8
Add onion; fry for 1 minute.
9
Add green pepper; fry 2 minutes, until vegetables are crisp-tender.
10
Remove vegetables from wok.
11
Put beef in wok; more oil may be necessary.
12
Stir-fry 2 or 3 minutes.
13
Push beef to sides and put sauce in center.
14
Cook until thick and bubbly.
15
Return vegetables to wok.
16
Cook 1 minute. Gently stir in tomato wedges.
17
Heat through.
18
Serve right away over fettuccine.

277

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 10 ingredients. The key ingredients include: 12 oz. boneless sirloin steak, cut 1/2 to 3/4 inch thick, 2 Tbsp. low sodium soy sauce or 1 Tbsp. Worcestershire, 1 Tbsp. cornstarch, 1/2 tsp. beef bouillon granules, and more.

Yes, Stir-Fried Pepper Steak falls under the Pasta & Noodles 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.

Stir-Fried Pepper Steak

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