Robyn's Words

Chinese Pepper Steak Wraps and Green Beans with Hot Sauce

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These wraps are really good, kinda like Chinese fajitas.  The beans were really hot- so probably would not make that again.

Chinese Pepper Steak Wraps

  • 1 tablespoon dry sherry ( I used white wine)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 teaspoons peanut oil
  • 1 teaspoon sugar
  • 1/2-1 teaspoon red chile paste
  • 10 oz lean beef round steak, sliced paper thin (freeze for 20 min before to help)
  • 1 green bell pepper, thin sliced
  • 1 red bell pepper, thin sliced
  • 1 onion, thin sliced
  • 4 fat-free tortillas
  1. Combine wine, soy sauce, cornstarch, sugar, chile paste, and half the oil in a large ziplock bag, add the beef and marinate in the refrigerator for at least an hour.
  2. In a large skillet or wok, heat the other half of the oil.  Add the beef and saute until barely pink, transfer to a plate
  3. Saute the peppers and onion until soft, adding the marinade and cook until it evaporates.  Return the beef to the pan and cook until heated through
  4. Serve in a tortilla

1 wrap per serving, 4 WW pts per serving


Chinese Long Beans  with Hot Chili Sauce

  • 1 lb fresh Chinese long beans or green beans, trimmed
  • 1 teaspoon Asian sesame oil
  • 2 large cloves garlic
  • 1-1.5 teaspoon hot chili sauce
  • 1 teaspoon light brown sugar
  1. Steam the beans 5-6 mins, until bright green and almost tender (I use an electric steamer, use what you want)
  2. In a large skillet, heat the oil.  Add the garlic and cook, crushing with a spoon, until fragrant 30 seconds
  3. Add the beans and chili sauce, sprinkle with the brown sugar and cook, stirring, until lightly browned and tender, 2-3 minutes

1 cup per serving, 1 WW pt

FYI don’t eat the whole garlic clove, Joe made really funny faces


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