Go Back

Pepper Steak with Rice

This is low salt, low sugar, and low fat, but high on flavor!
Print Recipe
Course Main Course

Ingredients
  

  • 1 lb boneless sirloin steak, cut in to 1/8" thick strips across the grain
  • 2 Tbsp cooking oil
  • 3 large bell peppers, seeded, cored, and thinly sliced
  • 2 large onions, peeled, trimmed, and thinly sliced
  • 1 clove garlic, minced
  • 1 tsp ground dry ginger
  • 1 small can sliced water chestnuts, drained (8 oz)
  • 3/4 tsp beef bullion granules
  • 1 Tbs corn starch
  • 1/4 cup low-sodium soy sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup hot water
  • 1/4 cup cold water
  • 1/2 tsp sugar

Instructions
 

  • Heat cooking oil in a nonstick skillet until hot, but not scorched. Over high heat, cook beef strips until browned. Sprinkle salt over beef while it cooks.
  • Once browned, remove beef from skillet but leave juices in pan. Over high heat, cook peppers, garlic, onions, ginger, water chestnuts, and salt together. Cook for about 5 minutes, until vegetables are crisp tender.
  • Add beef bullion granules to 3/4 cup of hot water and stir to dissolve. Pour bullion over vegetables in skillet. Turn heat down to medium.
  • Stir cornstarch into cold water until dissolved, then stir in sugar, and soy sauce. Add beef back to skillet and stir to combine. Turn heat down to medium-low and slowly pour soy sauce and corn starch mixture into skillet, evenly coating meat and vegetables. As liquid begins to heat, the cornstarch will thicken, making a glossy sauce that coats everything.
  • Cook just a little longer until meat and vegetables are cooked to your liking. Serve over white or brown rice, with extra soy sauce and sesame seeds to garnish. Enjoy!