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Chinese Pepper Steak


One more recipe from the Schell book. This looks particularly nice if you use a mixture of pepper colors. And in case you didn't know, red peppers have 5 times the vitamin c of green peppers. I have to admit that i only marinated the beef for an hour, having picked the recipe when i got home from work, but it still tasted marvelous.

1 1/2 lb Beef Chuck,Sliced Thinly
1/3 c Red Wine
2 t Sugar
2 T Oil
4 ea Garlic,Minced
1 Onion,Sliced
1 Green Pepper,Sliced
1 Red Bell Peppers,Sliced
1 c Mushrooms,Sliced
1/16 t Ginger
1/2 c Water,Boiling
1 t Low Sodium Beef Bouillon
2 T Water
1 T Cornstarch

In large bowl combine first 3 ingredients. Cover and marinate overnight, turning beef occasionally. Drain, reserving marinade. In wok, heat 1 tablespoon of the oil. Add beef and garlic and stir fry 2 minutes. Transfer to platter. In wok, heat remaining oil. Add onions, peppers, mushrooms and ginger. Stir fry 2 minutes. In bowl combine boiling water and bouillon and set aside. In second bowl, combine water and cornstarch. Set aside. Increase heat under wok. Add beef and bouillon mixture and cook until mixture starts to bubble around the edges. Stir in cornstarch. Cook and stir until mixture thickens.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 348
Calories from Fat 214

% Daily Values *

Total Fat 24 gr
  Saturated Fat 8 gr
  Polyunsaturated Fat 3 gr
  Monounsaturated Fat 10 gr
Cholesterol 84 mg
Sodium 55 mg
Potassium 347 mg
Carbohydrates 7 gr
  Dietary Fiber 1.1gr
Protein 24 gr
36%
42%
 
 
28%
2%
9%
2%
4%
 

Vitamin A
Vitamin C
Calcium
Iron
28%
89%
2%
17%

* Percent Daily Values are based on
a 2000 calorie diet

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