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Per serving
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- 1
Brown the beef
Cut the steak into thin 2-inch strips and season with the paprika. Melt the butter in a large skillet over medium-high heat and saute the beef until browned. Stir in the broth and minced garlic, cover, and simmer for 30 minutes.
- 2
Add the vegetables
Cut the peppers into strips and thinly slice the onion. Add both to the skillet, cover, and simmer 5 more minutes. Adding them at the end keeps some crunch.
- 3
Thicken and serve
Whisk the cornstarch, soy sauce, and cold water in a small bowl, then stir into the skillet. Cook uncovered until the sauce thickens. Add the tomatoes cut into wedges, heat through, and serve over hot cooked rice.
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Skillet Pepper Steak
Created by: MacroMeals
Ingredients
- 1 lb beef top round steak
- 1 tbsp paprika
- 2 tbsp butter
- 10 1/2 oz beef broth
- 2 garlic cloves
- 2 green bell peppers
- 1 cup onion
- 2 tbsp cornstarch
- 2 tbsp reduced-sodium soy sauce
- 1/3 cup water
- 2 tomatoes
- cooked rice
Instructions
- Brown the beefCut the steak into thin 2-inch strips and season with the paprika. Melt the butter in a large skillet over medium-high heat and saute the beef until browned. Stir in the broth and minced garlic, cover, and simmer for 30 minutes.
- Add the vegetablesCut the peppers into strips and thinly slice the onion. Add both to the skillet, cover, and simmer 5 more minutes. Adding them at the end keeps some crunch.
- Thicken and serveWhisk the cornstarch, soy sauce, and cold water in a small bowl, then stir into the skillet. Cook uncovered until the sauce thickens. Add the tomatoes cut into wedges, heat through, and serve over hot cooked rice.