1 serving = 2.5 oz steak & 1/2 cup peppers
1. Using a sharp knife, trim excess fat from the flank steak. Cut the steak lengthwise into strips about 1 1/2 inches wide, then crosswise into 1/4-inch slices.
2. In a large bowl, combine the soy sauce, rice wine, cornstarch, and sugar. Add the steak and toss to coat.
3. In a large wok or heavy skillet, heat 1/2 Tbsp. of the oil over hight heat. Add the pepeprs (turn down the heat to medium if the wok starts to smoke). Stir-fry the peppers for 3 to 4 minutes, until tender but still crisp. Remove the peppers with a slotted spoon; set aside.
4. Add the ginger to the pan and stir-fry for 15 seconds. Add the remaining oil, then add the steak, and stir-fry over high heat for 2 to 3 minutes. Remove the ginger slices with tongs and discard. Return the peppers to the pan, and cook for 1 minute to warm them through.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 154 | ||
Calories from Fat: 72 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 1046.6mg | 36 % | |
Potassium 294.1mg | 8 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 18g | 26 % | |
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: 154
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