Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Stella Fong and Lily Loh
Recipe by Cooking Light May 1996


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

394 calories; calories from fat 29%; fat 12.8g; saturated fat 3.9g; mono fat 4.8g; poly fat 2.7g; protein 22.2g; carbohydrates 45.3g; fiber 3.2g; cholesterol 38mg; iron 4mg; sodium 416mg; calcium 20mg.