Colorful Pepper Steak Recipes

COLORFUL PEPPER STEAK

Colorful Pepper Steak image

Stir up beef, bell peppers and tomatoes for a fresh colorful stir-fry. The gingerroot and soy sauce in this dish give it an authentic taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 pounds beef top round or sirloin steak, 3/4 to 1 inch thick
3 tablespoons vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch slices
1 garlic clove, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 medium green bell peppers, cut into 3/4-inch-wide strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice

Steps:

Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg

EASY PEPPER STEAK

Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Steps:

Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

COLORFUL PEPPER STEAK (LIGHTER RECIPE)

Colorful Pepper Steak (lighter recipe) image

The fresh flavors of ginger and garlic shine brightly in this classic Asian dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 pounds beef top round or sirloin steaks, 3/4 to 1 inch thick
1 tablespoon vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch slices
1 garlic clove, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 medium green bell peppers, cut into 3/4-inch-wide strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice

Steps:

Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg

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