Low Fat Pepper Steak From Carol Creel

This Low Fat Pepper Steak delivers bold, savory flavors without the heaviness of traditional red sauce preparations. Using boneless top round steak, this dish relies on the natural sweetness of teriyaki sauce and the aromatic punch of garlic and onions to create a deeply satisfying meal. The vegetables remain crisp-tender, providing a pleasant texture contrast to the tender beef slices. Its an excellent choice for busy weeknights when you crave home-style comfort food that comes together in under thirty minutes. Serve it over steamed rice or noodles for a complete, hearty dinner that the whole family will love.

Cooking Method: Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 922.8

Dietary: Low-cal

Description

This Low Fat Pepper Steak delivers bold, savory flavors without the heaviness of traditional red sauce preparations. Using boneless top round steak, this dish relies on the natural sweetness of teriyaki sauce and the aromatic punch of garlic and onions to create a deeply satisfying meal. The vegetables remain crisp-tender, providing a pleasant texture contrast to the tender beef slices. Its an excellent choice for busy weeknights when you crave home-style comfort food that comes together in under thirty minutes. Serve it over steamed rice or noodles for a complete, hearty dinner that the whole family will love.

Ingredients

3 pound Boneless top round steak
1.5 large Bell pepper, thinly sliced
1 medium Onion, thinly sliced
1 medium Tomato, thinly sliced
1 clove Garlic, minced
2/3 cup Water
1 teaspoon Beef bouillon granules
2 tablespoon Teriyaki sauce
1 tablespoon + 1 teaspoon Cornstarch
2 cup Hot cooked rice
1 item Cooking spray

Directions

1
Slice the boneless top round steak into thin strips against the grain.
2
Heat a large skillet over medium-high heat and coat with cooking spray.
3
Saut the beef strips until browned on all sides, then remove from the skillet and set aside.
4
In the same skillet, add the sliced onion and minced garlic; saut until tender and fragrant.
5
Add the sliced bell peppers and a small splash of water; cover and cook on low heat until the peppers are tender-crisp.
6
Sprinkle in the beef bouillon granules and add the teriyaki sauce and remaining 2/3 cup of water.
7
In a small bowl or measuring cup, mix the cornstarch with 1/4 cup of hot water to create a smooth paste.
8
Pour the cornstarch mixture into the skillet, stirring constantly, and cook for a few minutes until the sauce thickens.
9
Return the beef to the skillet and add the sliced tomatoes; cook until the tomatoes are tender and the beef is heated through.
10
Serve the pepper steak hot over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 922.8kcal

% Daily Value *
Total Fat 54.5g84%
Saturated Fat 22.8g115%
Cholesterol 279.2mg94%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 98.7g198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, slice the steak against the grain to ensure maximum tenderness.

You can substitute the beef bouillon with low-sodium beef broth for a healthier option.

Feel free to add other vegetables like broccoli florets or carrots for extra nutrition and color.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.

Keywords: beef, steak, pepper, stir-fry, teriyaki, low-fat, quick, easy, dinner, weeknight, rice, garlic, onion, healthy, savory, american, homemade, meal, family, simple, tasty

Read it online: https://www.chefs-mate.com/recipe/low-fat-pepper-steak-from-carol-creel/