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Colorful Pepper Steak

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Betty Crocker Kitchens
Updated May 9, 2005
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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.

Colorful Pepper Steak

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
  • Step 
    2
    Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  • Step 
    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.
  • Step 
    4
    Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Step 
    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.

Nutrition

410 Calories
11 g Total Fat
26 g Protein
53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
55 mg
Sodium
350 mg
Potassium
540 mg
Total Carbohydrate
53 g
Dietary Fiber
2 g
Protein
26 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
24%
24%
Exchanges:
3 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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