Bell pepper adds a spicy flavor to this hearty beef steak. Perfect when you want dinner to be ready in 45 minutes!
Pepper Steak with Rice
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 12
Ingredients
- 1 1/2-lb 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 clove garlic, finely chopped
- 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
- 2 medium green bell peppers, cut into 3/4-inch strips
- 1 tablespoon cornstarch
- 2 teaspoons sugar, if desired
- 2 tablespoons soy sauce
- 2 medium tomatoes
- 6 cups hot cooked rice
Instructions
-
Step1Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
-
Step2In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
-
Step3Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat. 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.
-
Step4In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
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Step5Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
Nutrition
420
Calories
11g
Total Fat
28g
Protein
52g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 350mg
- 15%
- Potassium
- 570mg
- 16%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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