Beef and Peppers Recipe

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

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

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

Nutritional Facts

1 cup: 298 calories, 12g fat (3g saturated fat), 80mg cholesterol, 303mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 34g protein.

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  • 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
  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

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Reviews forBeef and Peppers

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MY REVIEW
ljay22 User ID: 3831547 39694
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
angees User ID: 5480318 19779
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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