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Cook and stir peppers in 1 Tbsp. oil in large skillet 5 min. Add sliced steak, tomatoes, water chestnuts, onions, dressing and soy sauce: cook 1 min. or until heated through, stirring occasionally. Serve over salad greens.
Garnish with 1 Tbsp. chopped fresh cilantro before serving.
In addition to making this low-calorie main-dish salad a good source of vitamin A, the peppers also team up with the tomatoes to provide vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.