Pepper Steak
Yield
4 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
stewing beef
|
|
| 2 | medium |
green bell peppers
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | package |
onion soup mix
|
*
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | cups |
water
|
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
stewing beef
|
|
| 2 | medium |
green bell peppers
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | package |
onion soup mix
|
*
|
| 23 | ml |
cornstarch
|
|
| 473 | ml |
water
|
|
| 1 | x |
rice
|
*
|
Directions
In a large skillet, heat oil then add meat which has been cut into thin slices.
Cook until meat is brown, then add onion soup mix and water.
Cover and simmer about 30 minutes.
Add strips of peppers and cover.
Simmer about 10 more minutes or until meat is tender.
Blend cornstarch with a little water and stir into mixture in skillet.
Cook while stirring until thick.
Serve with rice.
