Spicy Pepper Steak

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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Nutrient	Quantity
Total fats	13.1725 g
Protein	112.1542 g
Carbohydrates	41.4401 g
Energy	724.2107 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0916 g
Water	604.2227 g
Aspartic acid	0.9448 g
Calcium, Ca	147.9736 mg
Lutein + zeaxanthin	655.36 g
Fiber, total dietary	7.678 g
Carotene, beta	21209.6 g
Niacin	34.3035 mg
Vitamin A, RAE	2137.6 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.5282 g
Riboflavin	0.8158 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	1.9436 g
Sodium, Na	3928.1754 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3224 g
Total lipid (fat)	13.1725 g
Manganese, Mn	1.0622 mg
Fructose	1.408 g
Proline	0.4525 g
Fatty acids, total saturated 16:0	2.7333 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	22.9424 g
Choline, total	329.3149 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	26.0776 g
Serine	0.3856 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	1.6144 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.3989 mg
Selenium, Se	96.2284 g
Ash	19.8645 g
Fatty acids, total saturated 18:1 undifferentiated	4.207 g
Pantothenic acid	3.9618 mg
Phenylalanine	0.3812 g
Copper, Cu	0.4521 mg
Betaine	54.4749 mg
Thiamin	0.4257 mg
Methionine	0.113 g
Iron, Fe	10.1302 mg
Carbohydrate, by difference	41.4401 g
Phosphorus, P	1156.6318 mg
Folate, total	116.4985 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	2.56 g
Alanine	0.4767 g
Cholesterol	249.3339 mg
Valine	0.3883 g
Fatty acids, total saturated 18:2 undifferentiated	0.8063 g
Glycine	0.3096 g
Carotene, alpha	8901.12 g
Glucose (dextrose)	1.7016 g
Fatty acids, total saturated 14:0	0.2765 g
Zinc, Zn	17.5385 mg
Isoleucine	0.3998 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	0.9568 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.6034 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.0256 mg
Vitamin A, IU	42767.36 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	116.4985 g
Tryptophan	0.0919 g
Vitamin C, total ascorbic acid	15.104 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Starch	3.6608 g
Tyrosine	0.2657 g
Vitamin B-12	5.7573 g
Vitamin K (phylloquinone)	37.872 g
Fatty acids, total saturated	4.8196 g
Histidine	0.2133 g
Fatty acids, total monounsaturated	4.6026 g
Threonine	0.6618 g
Folate, food	116.4985 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Vitamin E (alpha-tocopherol)	2.6869 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	182.4379 mg
Lysine	0.5015 g
Potassium, K	2650.918 mg
Cystine	0.2877 g
Fluoride, F	8.192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Carrot	2 cups	104.96	24.5248	0.6144
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Garlic Clove	2	0	0	0
green pepper	1	0	0	0
salt pepper	1 pinch	0	0	0
yellow onion	1	0	0	0
red pepper flake	2 tablespoons	0	0	0
beef	1	530.4012	0	12.1947