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Beef and Peppers Recipe

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Beef and peppers have always complimented each other so putting them together in this main dish was a no brainer.—Anita Foster, Fairmount, Georgia

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Beef and Peppers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Directions

Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes.
Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 298 calories, 12 g fat (3 g saturated fat), 80 mg cholesterol, 303 mg sodium, 13 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Beef and Peppers in Country Woman September/October 1990, p37

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Beef and Peppers (1)

Beef and Peppers

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Reviewed on Nov. 07, 2010 by angees

I followed the recipe, and found it to be super bland. At the last minute, I added soy sauce and powdered ginger, which made it ok. No one is asking for it again.