Asian Pepper Steak
Prep: 10 min Cook: 15 min
The thinner the slices of steak, the more tender and flavorful the meat will be. Freeze the steak for about 10 min so it can get firm before you slice it.
2 (3 1/2 oz) bags of uncooked boil-n-bag jasmine rice
1lb flank steak, trimmed and cut diagonally against grain into wafer-thin slices
2 tablespoons all-purpous flour
1 teaspoon olive oil
2 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon black pepper
1 medium green bell pepper, seeded and cut into strips (about 1 1/4 cups)
1/2 cup sliced onion
1 (14.5-oz) can of diced tomatoes, drained
3/4 cup of beef consomme
2 tablespoons of low-sodium soy sauce
Cook rice according to package direstions, omitting salt and fat.
While rice cooks, combine flank steak and flour in a large zip-top plastic bag; seal bag, and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic and ginger; cook 1 minute, stirring constantly. Add steak and black pepper; cook 4 minutes, stirring occasionally to brown steak on all sides.
Add bell pepper strips and remaining ingredients. Cover; cook 4 minutes. Uncover; cook 3 minutes or until slightly thick, stirring occasionally. Serve over 1/2 cup of rice.
Yield: 6 servings ( serving size: 3/4 cup steak mixture and 1/2 cup rice).
