Pepper Steak with Peppers and Onion served over Rice

Try this quick and healthy recipe with our Organic, Grass Fed, Angus Steak!


  • 1 lb top round beef
  • 4 tsp plus 3 tbsp low-sodium soy sauce
  • 1 tbsp rice wine
  • 3 tsp cornstarch
  • 1 tbsp water
  • 5 tsp Smart Balance® Cooking Oil
  • 1 large onion, sliced into thin strips
  • 1 bell pepper, sliced into thin strips
  • 1/2 tsp black pepper
  • Pinch of crushed red pepper flakes (optional)
  • 4 cups cooked white rice

* Add 3 more grams of fiber to this dish by using brown rice instead of white.


Slice the meat into thin slices along the grain. Cut each strip across the grain about 1-inch long so that you have small thin slices. Place in a bowl and add 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1-teaspoon cornstarch, and black pepper.

In a small bowl, mix 3 tablespoons soy sauce, 1-tablespoon water and 2 teaspoons cornstarch. Set aside.

Heat a wok on high heat. When the wok is very hot, swirl in 1 tablespoon of Smart Balance® Cooking Oil.

When oil is hot, add the beef, spreading evenly in the wok.

Cook undisturbed for about 20 seconds, letting the beef brown.

Using a spatula, stir the meat, cooking another 2 minutes. Transfer to a plate.

Add remaining tablespoon of Smart Balance® Cooking Oil to the wok. Add peppers and onions, and cook about 2 minutes, or until tender-crisp.

Return beef to the wok, add the sauce and red pepper flakes and stir-fry about 30 seconds or until slightly thickened.

Serve over cooked rice.

Nutrition Facts

Makes 4 servings.

Nutrition Per Serving:

Calories: 442 kcal
Fat: 9g
Saturated Fat: 2g
Trans Fatty Acid: 0g
Poly Fat: 2g
Mono Fat: 5g
Cholesterol: 57mg
Sodium: 459mg
Carbohydrates: 54g
Dietary Fiber: 2g
Total Sugars: 4g
Protein: 32g



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