Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.

Katie and Leeann Chin
Recipe by Cooking Light April 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups steak mixture and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.

    Advertisement
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.

Nutrition Facts

290 calories; calories from fat 28%; fat 9g; saturated fat 2.8g; mono fat 3.8g; poly fat 1.4g; protein 21.5g; carbohydrates 29.6g; fiber 2.3g; cholesterol 26mg; iron 2.7mg; sodium 462mg; calcium 47mg.
Advertisement