People Underestimate the Value of a Good Ramble

Wednesday, February 16, 2011

Now I'm Hungry

I don't know what it is with me and Asian food lately.  Maybe it's just that when you are trying to eat lighter, lots of veggies and rice sounds good. Anyway, so last night I made my first ever Green Pepper Steak. Not the first I've eaten, the first I've made.  I think it came out really good and tasted like take out, only better. Of course.

I happened to have some top round sliced very thin in the freezer.  I bought it back in November when I wanted to make some braciole and had about a pound of it left. (Speaking of braciole, there's this Italian restaurant called Sinatra's and they make braciole with pork and then they use it to make lasagna. Heavenly. In fact, it's only 9 am and I want to go there right now and have some. Right now.)

Anyway, I made the mistake of freezing the thin slices of top round all together, so I couldn't just take out a couple more pieces to make more braciole. I had to make something with all of it.

My husband had the bright idea of making some Pepper Steak and I remembered that I had that top round just looking to be made into something. So here's the recipe:

Green Pepper Steak


  • 1 lb top round
  • medium onion
  • medium green peppers
  • 1 tbsp canola oil
  • 2 cloves garlic
    • 1/2 tsp crushed red pepper
    • 1/4 cup beef broth
    • 1 tbsp flour
    • 1/8 cup packed brown sugar
    • 1/4 cup soy sauce
    • 3 cups cooked brown rice


  1. Cut beef, peppers and onions into thin strips. Chop garlic.
  2. Fry peppers and onions in oil until cooked but still crisp. Remove veggies from pan and add beef and 1 tbls soy sauce. Cook quickly and remove from pan.
  3. Add garlic and red pepper flakes to pan and cook to soften. Add flour to pan and stir. Allow to cook for a moment, then add soy sauce, beef broth and brown sugar. Stir and allow to heat until thickened.
  4. Add veggies and beef back into sauce. Stir to mix through and re-heat. Serve with rice. 
  5. Makes 6 servings.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 53
Calories 278
% Daily Values*
Total Fat 5.88g9%
 Saturated Fat 1.304g7%
 Polyunsaturated Fat 1.521g 
 Monounsaturated Fat 2.383g 
Cholesterol 35mg12%
Sodium 993mg41%
Potassium 491mg 
Total Carbohydrate 34.21g11%
 Dietary Fiber 3.1g12%
 Sugars 7.32g 
Protein 21.56g 
Vitamin A 4%Vitamin C 58%
Calcium 4%Iron 14%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18

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