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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 241
Calories from Fat 69		(28%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 1117mg		46%
Potassium 783mg		22%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 3.5g	13%
	Sugars 8.6g
Protein 27.0g		53%
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Spicy Pepper Steak

Recipe #33347 | 35 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: J e l i s a
Jul 7, 2002

Not sure what the Korean name is, we always called it Sukiyaki, but I don't think that's it. Maybe mom made her own variation of another dish, as I've never had this elsewhere.

SERVES 4 (change servings and units)

Ingredients

1 lb lean beef, cut in thin strips
2 cups carrots, sliced diagonal strips
1-2 green peppers, sliced in strips
1 large yellow onion, sliced
2-3 garlic cloves, crushed
1/4 cup soy sauce
2 tablespoons korean red pepper flakes (do not sub)
1 tablespoon sugar
1 pinch salt and pepper

Directions

1
Combine ingredients in frying pan (no oil required).
2
Cook over medium heat, keep covered.
3
Stirring occasionally.
4
Cook until veggies are tender.
5
Note: If you prefer your green peppers to be crispier than the carrots, add them in a little later.
6
Serve over rice (also makes a great fajita).

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Featured Reviews for This Recipe

From: mjmougs

On Mar 2, 2009

This is an excellent recipe. I took the advice of some of the other reveiws and cut back on red pepper flakes by 1/2. I love spicy food but I was cooking for others. I think 1 1/2 tablespoons would be perfect. I really enjoyed this recipe.

0 people found this review helpful

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From: Mrs. Lumpy

On Aug 30, 2007

This is just way to spicy for us... and we love our food with heat! I think maybe halving the red pepper flakes would make it a bit more palatable... It has a lovely presentation and smells wonderful while cooking, I just wish we could have tasted something other than "hot!" We will try this one again, just with fewer pepper flakes... Thanks!

1 person found this review helpful

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From: MizzNezz

On Feb 27, 2004

I chickened out and only used 1 T red pepper flakes and it was plenty hot enough for us. I also subed Splenda for the sugar. I did wait and add the green pepper later. This is really good. The beef had enough fat to fry it all up perfect. Good stuff Jelisa!!

2 people found this review helpful

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From: mother of two

On Feb 14, 2008

I'm korean so I loved the heat! It was so simple and seemed so healthy b/c it cooks so well w/o the oil. Great thing about this dish is that you can change the spiciness or even the meat and the dish still tastes great! I personally love tender meat, so the thinner you cut the meat the better, I thought. Tastes very similar to a traditional korean spicy pork bulgogi dish.