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Beef and Peppers

 Beef and Peppers
Beef and peppers have always complimented each other so putting them together in this main dish was a no brainer.—Anita Foster, Fairmount, Georgia
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Beef and Peppers (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.