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Beef and Peppers Recipe

Beef and Peppers Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied Red Wine

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