This pepper steak recipe is a great way to enjoy a flavorful, protein-rich meal without excess fat or sodium. The use of lean beef and fresh vegetables ensures you’re getting essential nutrients while keeping calories in check.
Ingredients
- 1 lb of lean beef sirloin, thinly sliced
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of olive oil
- 2 bell peppers (one red and one green, sliced)
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon of freshly ground black pepper
- 1/4 cup of low-sodium beef broth
- 1 tablespoon of oyster sauce
- 1 tablespoon of rice vinegar
- Cooked brown rice or quinoa for serving (optional)
Instructions
- Marinate the Beef:
- In a medium bowl, combine the thinly sliced beef, 1 tablespoon of soy sauce, and cornstarch. Mix until the beef is evenly coated. Let it marinate for about 20 minutes.
- Cook the Vegetables:
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced onions and garlic, sauté for 2-3 minutes until fragrant.
- Add the sliced bell peppers to the skillet and cook for 4-5 minutes or until they are tender but still crisp. Remove the vegetables from the skillet and set aside.
- Cook the Beef:
- In the same skillet, add the marinated beef in a single layer. Cook for about 4-5 minutes until the beef is browned and cooked through.
- Combine Everything:
- Return the vegetables to the skillet with the beef.
- Add the remaining 1 tablespoon of soy sauce, black pepper, beef broth, oyster sauce, and rice vinegar.
- Stir everything together and cook for an additional 2-3 minutes until the sauce has slightly thickened.
- Serve:
- Serve hot over a bed of steamed brown rice or quinoa for a complete meal.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 280
- Protein: 26g
- Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 5g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 480mg