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Beef and Peppers Recipe
Beef and Peppers Recipe photo by Taste of Home

Beef and Peppers Recipe

Publisher Photo
Beef and peppers have always complimented each other so putting them together in this main dish was a no brainer.—Anita Foster, Fairmount, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Beef and Peppers in Country Woman September/October 1990, p37

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.

Full-Bodied Red Wine

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

Reviews for Beef and Peppers

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   (2)
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MY REVIEW
Reviewed Oct. 7, 2013

This was very easy and quick to make. I like things spicy, so added some crushed red chili peppers. It was great on steamed rice with a salad on the side. Will definitely make again!

MY REVIEW
Reviewed Nov. 7, 2010

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.

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