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China Gourmet Green Pepper Steak

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Recipe

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

 

Yield

4 servings

Prep

20 min

Cook

5 min

Ready

25 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds beef, tenderloin
cut into 1/8-by-1-by-2-inch pieces against the grain
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1 tablespoon white wine
dry
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2 tablespoons soy sauce, tamari
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¼ cup soy sauce, tamari
divided
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4 tablespoons cornstarch
divided
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½ teaspoon sugar
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½ cup chicken broth
you can use low salt
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½ cup vegetable oil
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1 teaspoon scallions, spring or green onions
choped
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1 teaspoon scallions, spring or green onions
chopped
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1 teaspoon garlic
chopped
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1 tablespoon black beans
softened, available at Asian markets, sold in bags
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1 cup green bell peppers
chopped, cut into 1-by-2-inch pieces
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½ cup white onion
cut into 1-by-2-inch pieces
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½ cup tomatoes
cubed, cut into 1/2-by-1-by-2-inch pieces
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Ingredients

Amount Measure Ingredient Features
907.2 g beef, tenderloin
cut into 1/8-by-1-by-2-inch pieces against the grain
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15 ml white wine
dry
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3E+1 ml soy sauce, tamari
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59 ml soy sauce, tamari
divided
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6E+1 ml cornstarch
divided
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2.5 ml sugar
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118 ml chicken broth
you can use low salt
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118 ml vegetable oil
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5 ml scallions, spring or green onions
choped
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5 ml scallions, spring or green onions
chopped
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5 ml garlic
chopped
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15 ml black beans
softened, available at Asian markets, sold in bags
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237 ml green bell peppers
chopped, cut into 1-by-2-inch pieces
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118 ml white onion
cut into 1-by-2-inch pieces
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118 ml tomatoes
cubed, cut into 1/2-by-1-by-2-inch pieces
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Directions

Place sliced beef into bowl.

Add wine and 2 tablespoons soy sauce and mix well 1 minute.

Add 2 tablespoons cornstarch and mix again.

In another bowl, combine remaining ¼ cup soy sauce, sugar and chicken broth.

Mix in remaining 2 tablespoons cornstarch and set aside.

Heat wok or large skillet with sloped sides.

Add vegetable oil and heat over medium heat.

Remove beef from marinade and discard any liquid.

Add beef to wok and stir-fry until cooked to desired doneness.

Remove beef from pan and set in strainer.

Drain all but about 1 teaspoon liquid from wok.

Heat wok over medium heat.

Add green onion, garlic and black beans.

Stir-fry from 5 to 10 seconds, then add green bell pepper, onion and tomato and stir-fry until bell peppers turn dark green, about 1 minute.

Peppers should be crisp.

Add reserved soy sauce / chicken broth mix to wok.

Increase heat to medium-high and stir-fry until sauce thickens, 1 to 2 minutes.

Return beef to pan and stir-fry until mixture boils.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 33974% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1400mg 58%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 59%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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