Beef and Peppers

Name: Beef and Peppers
Prep time: 10 min
Cook time: 20 min
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

Beef and peppers have always complimented each other so putting them together in this main dish was a no brainer.—Anita Foster, Fairmount, Georgia

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

ljay22

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!
angees

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.