Spicy Pepper Steak
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 2 servings.
Sometimes I like to marinade the steak and seasonings the night before. This surprisingly spicy pepper steak is bursting with southwestern flair. —LaDonna Reed, Ponca City, Oklahoma
Ingredients
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1/2 pound beef top round steak, cut into thin strips
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1 medium green pepper, julienned
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1/4 cup chopped onion
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1 garlic clove, minced
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1 teaspoon beef bouillon granules
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3/4 cup hot water
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1 can (10 ounces) diced tomatoes and green chiles
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2 tablespoons cornstarch
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1/4 cup cold water
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Hot cooked noodles, optional
Directions
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1.
Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer.
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2.
Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender.
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3.
Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts
1-1/2 cups: 282 calories, 11g fat (2g saturated fat), 64mg cholesterol, 1053mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 28g protein.
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