Betty Ford's Chinese Pepper Steak
Recipe: #19745
June 28, 2015
Categories: Steak, Blade Steaks, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"This is old recipe and they may have added more salt to the liptons soup packet add half of it and try that 1st"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (648.7 g)
- Calories 618.6
- Total Fat - 19.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 115.7 mg
- Sodium - 1458.4 mg
- Total Carbohydrate - 64.7 g
- Dietary Fiber - 3 g
- Sugars - 3.1 g
- Protein - 42.3 g
- Calcium - 80.8 mg
- Iron - 6.1 mg
- Vitamin C - 90.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut steak lengthwise in 1/2 inch strips.
Step 2
Heat oil in lg skillet.
Step 3
Fry steak a handful at a time only long enough to change color.
Step 4
Remove steak from skillet.
Step 5
Saute the green peppers.
Step 6
Bring 2 cups water to a boil in dutch oven.
Step 7
Add onion soup mix and boil for 5 minutes.
Step 8
Add steak and peppers.
Step 9
Simmer for 1/2 hour.
Step 10
Add soy sauce, salt, pepper and wine.
Step 11
Add cornstarch mixed with 4 t water and cook until just thickened.
Step 12
Serve over rice
Tips
No special items needed.
2 Reviews
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