TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 small sweet red pepper, sliced
  • 1 small green pepper, sliced
  • 4-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 4 cups hot cooked rice

Nutritional Facts

1 serving (1-1/2 cups) equals 411 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 408 mg sodium, 51 g carbohydrate, 1 g fiber, 27 g protein.


  1. In a large skillet over medium-high heat, brown steak in oil. Add garlic; cook 1 minute longer. Drain. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until broth is reduced by half.
  2. Add peppers. Combine cornstarch and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Pepper Steak in Country Woman July/August 2002, p35

Full-Bodied Red Wine

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

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oldsoulbakr User ID: 7989247 135476
Reviewed Sep. 14, 2014

"This was just what I was looking for. quick and easy! The only thing I did different was that I add sweet onion to mine."

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