1. Seed each pepper and cut each into 1-inch strips.
2. In 3-quart casserole, stir together hoisin sauce, sherry, soy sauce, gingerroot and garlic. Add beef cubes and marinate 15 minutes.
3. Add peppers and scallions to beef in casserole. Stir cornstarch mixture, then stir into beef and peppers.
4. To stack cook, place in middle position and cook 30 minutes.
(To cook individually, cook on Medilum High (70%) 12-15 minutes until meat is tender and peppers are crisp-tender.)
**Use with Tupperware stack cooker
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.5mg||0 %|
|Sodium 1266mg||44 %|
|Potassium 106.4mg||3 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.1g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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