Gingered Pepper Steak cooks up in less than 15 minutes and is diet-friendly.

Gingered Pepper Steak Recipe


Gingered Pepper Steak, although Asian in origin, has become a comfort food favorite primarily because it is so fast and easy to make. This simple version is stir-fried to completion in under 15 minutes and has few ingredients. You dieters will be very happy with this one because it is also low-fat and low-calorie. Do plan ahead to marinate 1 to 2 hours.

You may also like to add some sweet onion slices to the veggie mix or substitute snow peas for the sweet bell peppers.

The Author Says: “Seasoned with just the right amount of ginger, this colorful and classic stir-fry is a quick dinner at my house. I got the recipe from my best friend after she made it for me years ago. I loved it then…and still do! –Contributed by Tracy Youngman, Post Falls, Idaho

Gingered Pepper Steak Recipe

1/3 cup reduced-sodium soy sauce
2 Tablespoons cider vinegar
1 Tablespoon sugar
3/4 teaspoon ground ginger
1 Tablespoon cornstarch
1 beef flank steak (1 pound), cut into thin strips
1 each large green and sweet red bell pepper (sweet capsicum), julienned
1 teaspoon canola oil
Hot cooked rice, optional

In a small bowl, combine the soy sauce, vinegar, sugar, and ginger.

In another small bowl, combine the cornstarch and half of the soy sauce/ginger mixture until smooth. Cover and refrigerate.

Pour remaining soy sauce mixture into a large resealable plastic bag and add the flank steak. Seal the bag and turn to coat. Refrigerate for 1 to 2 hours.

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In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2 to 3 minutes or until crisp-tender. Remove the peppers and keep warm.

Drain the marinade from the beef and discard the liquid.

In the same pan, stir-fry the beef in hot oil for 3 to 4 minutes or until no longer pink. Stir reserved soy sauce mixture and add to the skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Return peppers to the pan and heat through. Serve with rice if desired.

Yield: 4 servings

Nutrition Facts per 1 cup (calculated without rice):
• 235 calories
• 10 g fat (4 g saturated fat)
• 54 mg cholesterol
• 875 mg sodium
• 12 g carbohydrate
• 2 g fiber
• 24 g protein

Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Taste of Home Comfort Food Diet CookbookRecipe Source: “Taste of Home Comfort Food Diet Cookbook” (Reader’s Digest)
Reprinted with express permission.

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