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Colorful Pepper Steak

Prep 15 min
Total 45 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

May 9, 2005

Ingredients

1 1/2

pounds beef top round or sirloin steak, 3/4 to 1 inch thick

tablespoons vegetable oil

cup water

medium onion, cut into 1/4-inch slices

garlic clove, finely chopped

1/2

teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

medium green bell peppers, cut into 3/4-inch-wide strips

tablespoon cornstarch

teaspoons sugar, if desired

tablespoons soy sauce

medium tomatoes

cups hot cooked rice

Steps

Hide Images

1

Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
2

Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
3

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.
4

Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5

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.

Expert Tips

For a change of pace, try buttered noodles instead of rice. Cook and drain egg noodles as directed on package, then toss with a little butter or margarine and grated Parmesan cheese.
For those who like it hot, make sure you have crushed red pepper on hand to sprinkle on each serving!