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

A flavorful Italian-style marinade adds flavor and tenderness to beef steaks. Stir-fry with peppers and onions for a colorful, vibrant plate.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 5

Cook Mode

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

242 Calories

0 %*

2g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.