Diabetes Forecast

The Healthy Living Magazine

Pepper Steak

Per Serving

Pepper Steak

Makes: 6
Serving Size: 2.5 oz. steak, 1/2 cup peppers
Calories 165
Fat 8 g
Saturated Fat 2 g
Carbohydrate 7 g
Fiber 2 g
Sugars 3 g
Cholesterol 25 mg
Sodium 310 mg
Potassium 375 mg
Protein 16 g
Phosphorus 145 mg
Choices: Vegetable 1, Lean Meat 2, Fat 1
  • Makes: 6
  • Serving Size: 2.5 oz. steak, 1/2 cup peppers
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes


1 lb. flank steak
3 Tbsp. lite soy sauce
1 Tbsp. Chinese rice wine or dry sherry
2 tsp. cornstarch
1/2 tsp. sugar
1 1/2 Tbsp. vegetable oil, divided use
4 med. green or yellow bell peppers, cored, seeded, and cut into 1/2-inch squares (about 3 cups)
5 slices (1/8-inch-thick) peeled fresh ginger root


  1. Using a sharp knife, trim excess fat from the flank steak. Cut the steak lengthwise into strips about 1 1/2 inches wide, then crosswise into 1/4-inch slices.
  2. In a large bowl, combine the soy sauce, rice wine, cornstarch, and sugar. Add the steak and toss to coat.
  3. In a large wok or heavy skillet, heat 1/2 Tbsp. of the oil over high heat. Add the peppers (turn down the heat to medium if the wok starts to smoke). Stir-fry the peppers for 3 to 4 minutes, until tender but still crisp. Remove the peppers with a slotted spoon; set aside.
  4. Add the ginger to the pan and stir-fry for 15 seconds. Add the remaining oil, then add the steak, and stir-fry over high heat for 2 to 3 minutes. Remove the ginger slices with tongs and discard. Return the peppers to the pan, and cook for 1 minute to warm them through.

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