| This recipe is liked by 2 person(s). |
Pepper Steak with Asian Rice Pilaf
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: The Best of Cooking Light Great Plates Jan. 2009
| Add your own flavor to this dish by tossing in other vegetables, such as sliced onion or water chestnuts, when you add the red bell pepper to the steak in the pan. | |
| 2 Tb. | all-purpose flour |
| 2 Tb. | minced garlic, (about 6 cloves) |
| 1 Tb. | minced peeled fresh ginger |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 1 lb. | sirloin steak, trimmed and cut across the grain into 1/4" strips |
| 1 c. | red bell pepper strips |
| 1/2 c. | beef consomme |
| 1 tsp. | soy sauce |
| 1 tsp. | dark sesame oil |
| Asian Rice Pilaf: | |
| 1 tsp. | canola oil |
| 1 tsp. | dark sesame oil |
| 1/4 c. | chopped green onions |
| 1 tsp. | minced peeled fresh ginger |
| 2 | minced garlic cloves |
| 4 c. | hot cooked long-grain rice |
| 2 Tb. | soy sauce |
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine flour and next 5 ingredients (through steak) in a large bowl, tossing to coat. Add beef mixture to pan; saute 3 minutes. Add bell pepper and remaining ingredients to pan; cover and cook 7 minutes or until peppers are crisp-tender, stirring occasionally.
Each serving (1 cup)=197 calories
Asian Rice Pilaf: Heat canola and sesame oil in large nonstick skillet over medium-high heat. Add green onions, ginger, and garlic; saute 2 minutes. Stir in hot cooked rice and soy sauce.
Good with green beans with almonds.
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