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Pepper Steak

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 416kcal

Ingredients

Fried Rice

  • 1/2 cup White rice
  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Carrots peeled and diced small
  • 2 TBSP Celery chopped
  • 2 cloves Garlic minced
  • 1 TBSP Scallions chopped
  • 1 tsp Fresh ginger minced
  • 1 tsp Rice wine vinegar
  • 3 TBSP Reduced-sodium soy sauce

Wonton Soup

Wontons

  • 1/2 cup Ground pork
  • 2 tsp Reduced-sodium soy sauce
  • 1/4 tsp Fresh ginger grated
  • 1 tsp Scallions minced
  • 1/2 tsp Rice wine vinegar
  • 6 Wonton wrappers

Soup

  • 2.5 cups Chicken broth
  • 1/2 tsp Dashi
  • 2 TBSP Scallions chopped
  • 1 tsp Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce

Peppersteak

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Red bell pepper sliced into strips
  • 1/2 cup Green bell pepper sliced into strips
  • 1/2 cup Onion sliced
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger peeled and minced
  • 8 oz Sirloin steaks thinly sliced into strips
  • 1 cup Beef broth
  • 1/4 cup Reduced-sodium soy sauce
  • 2 tsp Cornstarch
  • 2 TBSP Scallions chopped

Beverage

  • 16 oz Sparkling water cold
US Customary - Metric

Instructions

  • Make rice: Cook the rice according to the package directions; add salt and pepper to the water before cooking. While rice is cooking, make wontons.
  • Prep wonton ingredients per instruction above.
  • Mix all ingredients (except the wonton wrappers) in a bowl until fully combined.
  • Make wontons: Place a teaspoonful of filling onto the center of each wonton wrapper. Use your finger or a pastry brush to dampen the edges of the wrapper with water. Gently fold one tip of the wonton to the opposite side, creating a triangle and gently press along the edges to crimp them tight and seal them shut so there are no openings. Press around the filling to remove any trapped air from the folded wonton. Dampen the two remaining points with water and fold them together, pressing in the middle to seal. Repeat with the remaining wrappers. Set them aside on a plate or sheet pan to dry for 5-10 minutes. While drying, prep soup.
  • Prep soup ingredients per instruction above.
  • Add the the broth, dashi, scallions, rice wine, and soy sauce to a pot set over medium heat and bring to a simmer. While heating, prep steak ingredients.
  • Prep pepper steak ingredients per instruction above.
  • Make fried rice: Heat the olive oil in a non-stick pan over medium heat. Add the carrots, celery, garlic, scallions, and ginger. Sauté until the carrot starts to soften. Add the cooked rice, rice vinegar and soy sauce. Stir well and sauté until the liquid soaks into the rice completely. Keep warm on low heat until you are ready to serve.
  • Finish soup: Add the wontons to the pot, and gently stir so they don't stick to the bottom. Low simmer for 5 to 10 minutes, until the internal temperature reaches 160 degrees using a thermometer. Taste and adjust the seasoning with salt if needed.
  • Make steak: Heat the olive oil in a non-stick pan over medium high heat. Sauté the peppers, onions, garlic, and ginger until the peppers and onions start to soften. Add the beef strips and sauté until browned. Stir in the broth and soy sauce, then bring to a simmer. Dissolve cornstarch in an equal amount of water and slowly add it to the sauce until it thickens to a smooth consistency.
  • Serve: Spoon the fried rice onto a plate and top with the pepper steak. Enjoy with wonton soup and sparkling water.

Nutrition

Calories: 416kcal | Carbohydrates: 53g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 909mg | Potassium: 463mg | Fiber: 2g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 2mg