Beef and Peppers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. —Anita Foster, Fairmount, Georgia
Ingredients
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2 tablespoons vegetable oil
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1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
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1 garlic clove, minced
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1 medium onion, cut into wedges
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1 medium red bell pepper, seeded and cut into strips
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1 medium green bell pepper, seeded and cut into strips
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1 can (10-1/2 ounces) beef broth
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1/4 cup water
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3 tablespoons cornstarch
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Salt and pepper to taste
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Hot cooked rice
Directions
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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.
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2.
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.
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