Beef Pepper Steak

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

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.

Nutrition

Per serving, using beef top round steak: 242 calories; 10g fat (2 g saturated fat; 3g monounsaturated fat); 61mg cholesterol; 364mg sodium; 9g carbohydrate; 1.8g fiber; 28g protein; 5.4mg niacin; 0.6mg vitamin B6; 1.5mcg vitamin B12; 2.8mg iron; 33.3mcg selenium; 5mg zinc

Per serving, using top sirloin steak: 240 calories; 10g fat (3g saturated fat; 3g monounsaturated fat); 69mg cholesterol; 260mg sodium; 9g carbohydrate; 2.0g fiber; 27g protein; 8.3mg niacin; 0.8mg vitamin B6; 1.3mcg vitamin B12; 2.1mg iron; 35.7mcg selenium; 5.1mg zinc; 106.5mg choline

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

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

Attribution

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