Beef Pepper Steak

Ingredients

  • 1 pound beef Top Round or Top Sirloin Steak boneless, cut 3/4 inch thick or Flank Steak
  • 1/2 cup prepared Italian dressing
  • Salt and pepper
  • 2 large bell peppers, any color, cut into 1/8 inch strips
  • 1 onion, cut into 1/8 inch wedges

Instructions

  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
  2. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator for 30 minutes to 2 hours.
  3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot.
  4. Add 1/2 of beef; stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)
  5. Remove from skillet.
  6. Repeat with remaining beef.
  7. Season beef with salt and pepper; keep warm.
  8. Wipe skillet with paper towel.
  9. Heat remaining Italian dressing in same skillet until hot.
  10. Add peppers and onion. Stir-fry for 5 to 6 minutes or until vegetables are crisp-tender.
  11. Return beef and juices to skillet. Cook and stir for 1 to 2 minutes or until heated through.

Total Recipe: 30 to 35 min
Marinade: 30 min to 2 hr | Makes 4 servings

Nutrition information per serving, using beef Top Round Steak: 242 calories; 10 g fat (2 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 364 mg sodium; 9 g carbohydrate; 1.8 g fiber; 28 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 33.3 mcg selenium; 5 mg zinc.

Nutrition information per serving, using Top Sirloin Steak: 240 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 260 mg sodium; 9 g carbohydrate; 2.0 g fiber; 27 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.1 mg iron; 35.7 mcg selenium; 5.1 mg zinc; 106.5 mg choline.

Nutrition information per serving, using beef Flank Steak: 243 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 42 mg cholesterol; 376 mg sodium; 9 g carbohydrate; 1.8 g fiber; 25 g protein; 7.2 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 1.9 mg iron; 27.7 mcg selenium; 4.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Recipe and photo used with permission from: National Cattlemen's Beef Association

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



DON'T MISS Weekly Specials
from The Prepared Pantry!