Pepper Steak Stir Fry Gluten Free Recipes
CHINESE PEPPER STEAK - DIABETIC FRIENDLY AND GLUTEN-FREE
From "Mix 'n Match Meals in Minutes", I got this from my Daily Diabetic Recipe web-site. Sounds quick and easy -- and hopefully, tasty! Diabetic Exchanges: 3 Lean Meat, 3 Vegetable. Posted for ZWT6!
Provided by kitty.rock
Categories Rice
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in wok.
- When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes.
- Add meat and stir-fry 1 minute.
- Add soy sauce and stir-fry 3 minutes. Remove to a plate.
- Do not wash wok; use it to stir-fry cooked rice until heated through.
- Serve pepper steak over stir-fried rice.
Nutrition Facts : Calories 565.5, Fat 28.6, SaturatedFat 10.6, Cholesterol 111.1, Sodium 1090.4, Carbohydrate 37.9, Fiber 3, Sugar 4.4, Protein 37.6
PEPPER STEAK STIR FRY (GLUTEN -FREE)
Make and share this Pepper Steak Stir Fry (Gluten -Free) recipe from Food.com.
Provided by Marlitt
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 1" cubes.
- Heat oil in a wok or large pan.
- On high heat add steak and garlic, and cook for 5 minutes.
- Add yellow onion and cook until meat is done.
- Add the next 8 ingredients (not the water and corn starch) and cook until the peppers are soft.
- Add the cornstarch to the water and mix well, then pour into the work slowly.
- Cook about one minute until thickened.
Nutrition Facts : Calories 184.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.1, Sodium 903.5, Carbohydrate 28.2, Fiber 5.3, Sugar 12.9, Protein 4.5
PEPPER STEAK STIR-FRY
Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. , In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes. , Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired.
Nutrition Facts : Calories 218 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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