This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
After Work Pepper Steak
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- #51937
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup ready to use beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 1/2 pound beef top or bottom round steak, cut into 1/2" strips
1 medium red bell pepper, cut into 1/4" strips
4 ounces fresh mushrooms, sliced
3 scallions, sliced
1 clove garlic, minced
directions
In a small bowl, combine the broth, soy sauce, cornstarch, and ginger; mix well and set aside.
In a large skillet, heat the oil over medium high heat and saute the beef for 2 to 3 minutes, or until browned. Add the pepper, mushrooms, scallions, and garlic and cook for 4 to 5 more minutes or until vegetables are tender. Add the broth mixture to the skillet and cook for 2 to 3 more minutes, or until the sauce thickens.
cook's notes
Red or green, even yellow, orange or purple bell pepper will do the trick here. You might have a different color on hand every time you make this. Use whatever you've got.
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nutrition data
246 calories, 12 grams fat, 5 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
November 2, 2008
Delish! i really liked it alot