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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. GRIDDLE 325 F. OVEN NOTE: CUT GREEN PEPPERS INTO 1/4 INCH STRIPS. 1. CUT STEAK INTO 1/2 INCH STRIPS; BROWN STRIPS 5 MINUTES ON LIGHTLY GREASED GRIDDLE TURNING FREQUENTLY. 2. PLACE AN EQUAL QUANTITY OF STRIPS IN EACH PAN. SET ASIDE FOR USE IN STEP 5. 3. COMBINE WATER, SOUP AND GRAVY BASE; TOMATO PASTE, SOY SAUCE, SUGAR AND PEPPER. BLEND WELL. BRING TO A BOIL. 4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH; ADD TO SAUCE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. 5. POUR EQUAL AMOUNT OVER BEEF STRIPS IN EACH PAN. COVER; BAKE 2 HOURS. 6. SAUTE ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL ONIONS ARE TRANSPARENT. 7. ADD AN EQUAL QUANTITY SAUTEED VEGETABLES TO EACH PAN. COVER; BAKE 30 MINUTES OR UNTIL BEEF IS TENDER. **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 2. IN STEP 6, 3 LB DRY ONIONS A.P. WILL YIELD 2 LB 11 OZ CHOPPED ONIONS AND 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB CHOPPED PEPPER STRIPS. NOTE: 3. IN STEP 6, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 1 LB 4 OZ (3 3/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 8 LB FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 4. IN STEP 6, 2 OZ (6 TBSP-18 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH ONIONS AND PEPPERS IN STEP 6. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 6. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 HOUR 15 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 15 MINUTES OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. Recipe Number: L01300 SERVING SIZE: 3/4 CUP (6 From the
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 96 | ||
Calories from Fat: 65 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 4mg | 1 % | |
Sodium 129.4mg | 4 % | |
Potassium 100.7mg | 3 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.3g | ||
Protein 0.9g | 1 % | |
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: 96
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