Salmon, Bbq Sauce, Baked Salmon
Pepper Steak with Peppers and Onion served over Rice

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Smart Balance

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Recipe Ingredients

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.

Recipe Steps

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