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Stir-fry Pepper Steak

Dinner, Ethnic, Low Phosphorus, Low Sodium


Based on 8 servings per recipe.

  • 2 tablespoons cooking sherry or unseasond rice vinegar
  • 1 tablespoon Homemade Low-Sodium Soy Sauce
  • 4 teaspoon cornstarch
  • 1 pound lean flank steak or chuck steak cut into thin strips
  • 2 bell peppers sliced into strips
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 4 plum tomatoes, cubed
  • 2 cups broccoli, sugar peas or asparagus, fresh or frozen
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons grated fresh ginger


    1. In medium bowl, whisk vinegar, 1 tablespoon soy sauce, 1 teaspoon cornstarch. Add sliced steak and toss. Marinate for 15 minutes.
    2. For sauce, mix 1 tablespoon cornstarch, 2 tablespoons water, and 2 tablespoons soy sauce in a small bowl. Set aside.
    3. In large skillet, heat 1 tablespoon oil on medium high heat. Add onions and peppers, cook 3-5 minutes or until soft.
    4. Add garlic, tomatoes, ginger and 1/4 cup water. Stir-fry for 2-3 minutes. Remove from pan and set aside.
    5. In the same skillet, add 1 tablespoon oil and marinated steak. Cook until meat is browned.
    6. Add vegetables and sauce. Cook 2-3 minutes until sauce thickens. Serve over noodles, brown or white rice.

Tip: Try shrimp or chicken instead of beef

About This Recipe

Make carry out at home tonight with this stir-fry classic.

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