Beef Pepper Steak

Name: Beef Pepper Steak
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Top Round Steak; Italian dressing; Salt and pepper; bell peppers; onion

35

Minutes

4

Servings

5

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Round Steak Boneless, Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak (1 pound)
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 slices

Preparation

Step 1

Cut beef Top Round Steak lengthwise in half, then crosswise into 1/8-inch thick strips. 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 30 minutes to 2 hours.
Step 2

Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
Step 3

Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
Step 4

Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.

Nutrition Information

Nutrition information per serving: 242 Calories; 99 Calories from fat; 11g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 61 mg Cholesterol; 364 mg Sodium; 9 g Total Carbohydrate; 1.8 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5 mg Zinc; 33.3 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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