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Ingredients
- 1 pound round steak, 1/2 inch thick
- 2 tbsp. soy sauce
- Salad oil
- 1 tbsp. cooking sherry
- 4 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon ginger
- 2 med. green peppers, cut into lengthwise strips
- 2 sm. onions, quartered
- 1 teaspoon salt
- 2 sm. tomatoes, cut into wedges
- 3 c. warm, cooked rice
Directions
- About 45 min before serving: Cut steak lengthwise in half, slice halves diagonally into thin slices. In large bowl, combine steak, soy sauce, 1 Tbsp. salad oil, sherry, cornstarch, sugar and ginger; set aside.
- In large skillet over medium-high heat, in 2 Tbsp. warm salad oil, cook green peppers, onions, and salt (stir fry) till vegetables are tender crisp; remove to another large bowl and set aside.
- In same skillet over medium-high heat, heat 3 Tbsp. salad oil; then add in meat and stir fry till well browned. Stir in vegetables and tomatoes; cook till tomatoes are heated through. Serve with rice. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 83 | 34% |
| Total Fat 9.22g | 12% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1106mg | 46% |
| Potassium 681mg | 19% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.93g | 3% |
| Protein 26.79g | 43% |
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