Pepper Steak

The green, red and yellow trio of peppers looks especially pretty in this sweet-and-sour beef mixture.

(2)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

4
cups hot cooked rice (cooked as directed on package)
1
cup beef broth
1/4
cup hoisin sauce
1
tablespoon cornstarch
3
tablespoons ketchup
1
tablespoon rice vinegar
1/2
teaspoon Worcestershire sauce
1/4
to 1/2 teaspoon coarse ground black pepper
1
tablespoon oil
1
lb. beef flank or boneless top sirloin steak, thinly sliced
1
medium onion, cut into 8 pieces
1
medium green bell pepper, cut into strips
1
medium red bell pepper, cut into strips
1
medium yellow bell pepper, cut into strips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 While rice is cooking, in small bowl, combine broth, hoisin sauce, cornstarch, ketchup, vinegar, Worcestershire sauce and pepper; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink.
  • 3 Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.
  • 1 While rice is cooking, in small bowl, combine broth, hoisin sauce, cornstarch, ketchup, vinegar, Worcestershire sauce and pepper; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink.
  • 3 Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened. Serve over rice.

EXPERT TIPS

toggle

Expert Tips

A few simple guidelines can make daily meal planning easier, quicker and more rewarding: • Begin with a main dish for each meal, then add appropriate side dishes, striving for complementary flavors as well as a variety of colors and textures. • Plan two- or three-component meals, using purchased items as well as from-scratch foods. • Be realistic about the amount of time you have for meal preparation. When you have time, freeze an extra casserole or even leftovers in individual portions. • Develop a repertoire of quick "dress-ups" (easy additions to purchased foods) to quickly produce tasty, appetizing dishes. • Keep you menu lists to reuse, mixing and matching recipes later on. • Solicit ideas and input from your family.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
470
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
),
Cholesterol
45mg
45%;
Sodium
690mg
690%;
Total Carbohydrate
65g
65%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
100%;
Calcium
4%;
Iron
30%;
Exchanges:
3 Starch; 1 Fruit; 4 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.