Pepper Steak

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 1/2 pounds flank steak sliced into 1/4" strips (across the grain)
  • 4 teaspoons olive oil
  • 1 clove garlic pressed
  • 10 ounces low sodium beef broth
  • 1 cup chopped green onions
  • Sea salt and freshly ground black pepper to taste
  • 1 small green bell pepper seeded, de-ribbed and thinly sliced
  • 1 small red bell pepper seeded, de-ribbed and thinly sliced
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup low sodium soy sauce


  • In a skillet, heat the olive oil over medium heat and sauté the garlic—DON’T LET IT BROWN!
  • Add steak strips to the skillet; brown on both sides, then add onions, salt and pepper and peppers. Now add the beef broth; bring to a boil, then reduce heat, cover and simmer for about 10 minutes.
  • Combine cornstarch, water and soy sauce. Uncover skillet and turn up the heat; add cornstarch mixture and stir till sauce has nicely thickened.


NUTRITION: 273 Calories; 15g Fat; 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 978mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
LC SERVING SUGGESTION: Serve over Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork). Serve stir-fried snow peas on the side.
SERVING SUGGESTION: Serve over brown rice instead of Cauli-rice.
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