Green Pepper Steak

90 minutes Prep: 30 minutes Cook: 60 minutes

397 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	beef, round steak
1/4	cup	soy sauce
1	clove	garlic	diced
1 1/2	teaspoons	ginger root	fresh, grated
1/4	cup	vegetable oil
1	cup	scallions, spring or green onions	thinly sliced
1	cup	sweet red bell peppers	or green
1	Stalk	celery	cut thin
1	tablespoon	cornstarch
1	cup	water
2	each	tomatoes	wedged

Directions

Cut beef across grain into thin strips,1/8" thick.

Combine soy sauce, garlic and ginger.

Add beef , toss.

Set aside while preparing vegetables.

Heat oil in wok.

Add beef, toss over high heat until browned.

Taste meat. If it is not tender,cover and simmer for 30 to 40 minutes over low heat.

Turn heat up and add vegetables.

Toss until vegetables are tender crisp,about 10 minutes.

Mix cornstarch with water.

Add to pan.Stir and cook until thickened.

Add tomatoes.

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Nutrition Facts

Serving Size 329g

Amount per Serving

Calories 397 55% of calories from fat

	% Daily Value*
Total Fat 24.0g	38%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 67mg	22%
Sodium 952mg	40%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 34.0g	69%

Vitamin A	39%		Vitamin C	101%
Calcium	4%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean