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Flash-In-The-Pan Pepper Steak

By: Rochelle Higgins

"My husband and I are big stir-fry fans, and this simple recipe is one we turn to often."

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

3/4 pound boneless beef round steak, cut into thin strips
1/2 medium onion, cut into thin wedges
1/2 small green bell pepper, julienned
2 garlic cloves, minced
1 tablespoon butter or margarine
3/4 cup beef broth
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1/2 medium tomato, cut into wedges
1/4 cup fresh or frozen snow peas
1 teaspoon paprika
Hot cooked rice

Directions

In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice.