Diabetic Connect is a free online community to help you:
Get support from friends who really understand.
Learn about treatments from experts and members.
Share only what you want with complete privacy controls.
- Recipes
- Current Page
Go back to the overview
Chinese Pepper Steak
Featured
By Elrond
599 views
July 29 at 11:52 pm
Ingredients
1 to 1.5 pounds stir-fry beef
2 green bell peppers, cut into bite-sized pieces
1 medium yellow onion, cut into bite-sized pieces
1 14.5 oz can no-salt-added diced tomatoes, drained
2 cups water
1/4 cup canola oil
1/2 t ground ginger
1 t garlic salt
1 T granulated sugar
2 T corn starch
4 T low sodium soy sauce
Cooking Instructions
Heat oil in large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover, and cook for about five minutes. Add the bell peppers. Cover and cook for about five more minutes until peppers are tender. Add the tomatoes.
Combine the sugar, corn starch, and soy sauce in a small bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cook, uncovered, until the sauce thickens.
Serve over rice.
Add a categoryLikes
Track
Nutritional Facts
Chinese Pepper Steak by Elrond
Servings Per Recipe: 6
- User Entered Recipe
- Calories 257.0
- Total Fat 17.6 g
- Saturated Fat 4.0 g
- Polyunsaturated Fat 3.0 g
- Monounsaturated Fat 9.0 g
- Cholesterol 45.3 mg
- Sodium 788.1 mg
- Potassium 279.4 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 2.4 g
- Sugars 6.6 g
- Protein 14.9 g
- Vitamin A 4.0 %
- Vitamin B-12 20.5 %
- Vitamin B-6 8.6 %
- Vitamin C 73.3 %
- Vitamin D 0.0 %
- Vitamin E 9.5 %
- Calcium 1.4 %
- Copper 2.8 %
- Folate 1.7 %
- Iron 8.9 %
- Magnesium 3.8 %
- Manganese 2.9 %
- Niacin 15.0 %
- Pantothenic Acid 2.1 %
- Phosphorus 9.9 %
- Riboflavin 7.7 %
- Selenium 17.1 %
- Thiamin 2.3 %
- Zinc 19.1 %
- *Percent Daily Values are based on a 2
- 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Comments (4 comments)
Add your commentBrown rice is healthier but it still has a considerable carb count. Be sure to read the nutrition label and allow for it in your meal plan. I, personally, love the taste of brown rice but it never seems to cook properly. Maybe I'm doing something wrong but I never can get it to turn out the way I like. Elsewhere in the recipe section is a recipe for a rice substitute composed of shredded cauliflower. While I've never cared much for the taste of cauliflower, it might be worth exploring.
im going to try this recipe, sounds great. but i will cook some brown rice, we can have brown rice, right?
Agree with ELROND ive been eating this or something like it for years now my only downfall is the rice love to all GREG
This is great until you get to: Serve over rice. It's not bad even without the rice but that's where I have my downfall. Every time I make it, I fix some rice 'for my roommate' and guess who eats a bunch of it?