Quick Pepper Steak

Wednesday 09th January 2019

Quick Pepper Steak


2 tablespoons cornstarch

2 tablespoons brown sugar

2 tablespoons minced fresh gingerroot

3/4 teaspoon garlic powder

1 can beef broth

3 tablespoons reduced-sodium soy sauce

1 tablespoon molasses

1-1/2 pounds beef top sirloin steak, cut into strips

  1 tablespoon canola oil

2 large green peppers, cut into strips

1-1/2 cups sliced celery

3 green onions, chopped

4 teaspoons lemon juice


Method of Preparation

In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.

In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice.

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