Steak-and-Pepper Stir-Fry

recipe

Yield:

6 servings (serving size: 1 cup steak mixture and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 394
Caloriesfromfat 29 %
Fat 12.8 g
Satfat 3.9 g
Monofat 4.8 g
Polyfat 2.7 g
Protein 22.2 g
Carbohydrate 45.3 g
Fiber 3.2 g
Cholesterol 38 mg
Iron 4 mg
Sodium 416 mg
Calcium 20 mg

Ingredients

1 pound lean flank steak
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 tablespoons dark sesame oil, divided
1 cup julienne-cut green bell pepper
1 cup julienne-cut red bell pepper
1 cup vertically sliced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon grated peeled gingerroot
1/4 cup water
6 cups hot cooked lo mein noodles (about 16 ounces uncooked)

Preparation

Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles.

Stella Fong and Lily Loh,

Cooking Light

May 1996
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