Serves: 4
Ingredients
Sweet, savory sautéed onions and peppers with strips of steak in a mouth-watering sauce, all ready in 20 minutes using just one pan. This is destined to become one of your go-to dinners.
4 teaspoons canola oil
1¼ pounds top round, London broil or flank steak, thinly sliced
5 large assorted bell peppers (such as a mixture of red, yellow and green; about 2 pounds total)
1 large onion, sliced into half moons (about 3 cups)
4 cloves garlic, sliced
1½ cups low-sodium beef broth
¾ cup dry red wine
3 tablespoons low-sodium soy sauce
½ teaspoon freshly ground black pepper
1½ teaspoons cornstarch, dissolved in ¼ cup cold water
3 cups cooked brown rice
1¼ pounds top round, London broil or flank steak, thinly sliced
5 large assorted bell peppers (such as a mixture of red, yellow and green; about 2 pounds total)
1 large onion, sliced into half moons (about 3 cups)
4 cloves garlic, sliced
1½ cups low-sodium beef broth
¾ cup dry red wine
3 tablespoons low-sodium soy sauce
½ teaspoon freshly ground black pepper
1½ teaspoons cornstarch, dissolved in ¼ cup cold water
3 cups cooked brown rice
Instructions
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.
Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Serve over the rice.
Serving Size: 2 cups pepper steak plus ¼ cup sauce, ¾ cup brown rice
Calories: 540; Total fat: 14 g; Sat fat: 4 g; Mono fat: 6.5 g; Poly fat: 2 g; Protein: 39 g; Carb: 55 g; Fiber: 7 g; Cholesterol: 50 mg; Sodium: 410 mg
Excellent source of: Copper, fiber, folate, iron, magnesium, manganese, niacin, pantothenic acid, phosphorus, potassium, protein, riboflavin, selenium, thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, zinc
Good source of: Vitamin K
DID YOU KNOW? Red, yellow and orange bell peppers are more than just brilliant, sweet and crunchy; they are outstanding sources of Vitamin C, with three to five times that of a medium orange.
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