Tomato and Pepper Sirloin Steak Recipe

Tomato and Pepper Sirloin Steak Recipe
Tomato and Pepper Sirloin Steak Recipe photo by Taste of Home
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Tomato and Pepper Sirloin Steak Recipe

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The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. —Gayle Tarkowski, Traverse City, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds beef top sirloin steak, thinly sliced
  • 3 tablespoons canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 large green peppers, cut into strips
  • 2 to 3 tablespoons beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • Hot cooked rice

Directions

In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat.
In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes.
Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice. Yield: 6 servings.

Test Kitchen tips
  • Not a fan of green peppers? Go ahead and use red, yellow, orange or a mix of all.
  • Replace the sirloin with chicken or turkey for a leaner (but still super flavorful) option.
  • Originally published as Tomato and Pepper Sirloin Steak in Taste of Home February/March 2018

    Nutritional Facts

    1 cup pepper steak mixture: 284 calories, 12g fat (2g saturated fat), 46mg cholesterol, 552mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

    • 1/2 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1-1/2 pounds beef top sirloin steak, thinly sliced
    • 3 tablespoons canola oil
    • 1 small onion, chopped
    • 1 garlic clove, minced
    • 1 can (28 ounces) diced tomatoes, undrained
    • 2 large green peppers, cut into strips
    • 2 to 3 tablespoons beef broth
    • 1-1/2 teaspoons Worcestershire sauce
    • Hot cooked rice
    1. In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat.
    2. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes.
    3. Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice. Yield: 6 servings.

    Test Kitchen tips
  • Not a fan of green peppers? Go ahead and use red, yellow, orange or a mix of all.
  • Replace the sirloin with chicken or turkey for a leaner (but still super flavorful) option.
  • Originally published as Tomato and Pepper Sirloin Steak in Taste of Home February/March 2018

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