Popular Topics

Pepper Steak Stir-Fry

Pepper Steak Stir-Fry

5 3

Why go for take-out, when you can enjoy this sizzling stir-fry in the comfort of your own home?  Give it a try...you'll be glad you did.

serves 4 (about 1 1/2 cups each)

Ingredients

cost per recipe: $13.38

The price is determined by the national average.

  • 1 1/2

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 3

    tablespoons cornstarch

  • 1

    tablespoon soy sauce

  • 1/2

    teaspoon black pepper

  • 2

    tablespoons vegetable oil

  • 1

    pound, boneless beef flank steak, cut into thin strips

  • 2

    medium red and/or green pepper, cut into 2-inch-long strips (about 3 cups)

  • 1

    large onion, cut into thin wedges

  • 4

    cloves garlic, minced

  • 14 1/2

    ounces (1 can) diced tomatoes, undrained

  • 2

    tablespoons chopped fresh basil leaves

  • 1

    cup long grain white rice, (about 3 cups)

view nutrition info

How to Make It

Stir the broth, cornstarch, soy sauce and black pepper in a medium bowl until the mixture is smooth. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Add the remaining oil to the skillet. Reduce the heat to medium. Add the pepper strips, onion and garlic and cook until the vegetables are tender-crisp, stirring often. Stir the cornstarch mixture and tomatoes in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the beef is cooked through. Stir in the basil. Serve over the rice.
Step 1

Stir the broth, cornstarch, soy sauce and black pepper in a medium bowl until the mixture is smooth.

Step 2

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet.

Step 3

Add the remaining oil to the skillet. Reduce the heat to medium. Add the pepper strips, onion and garlic and cook until the vegetables are tender-crisp, stirring often.

Step 4

Stir the cornstarch mixture and tomatoes in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the beef is cooked through. Stir in the basil. Serve over the rice.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Beef Broth

Swanson® Beef Broth

Buy Now
Swanson® Beef Stock

Swanson® Beef Stock

Buy Now

Ratings & Reviews

(3)
  • Nesha C.

    March 29, 2018

    Loved it!!

    This is one of my go to recipes...my husband loved itttttt!!! I eliminated the Tomatoes and bay leaves because I didnt have any at the time but it was delicious without it!! After I added the beef to the gravy mix i cooked it for almost an hour so it could be nice and tender. I shared with my neighbors and they loved it. They want me to make it for their family function, thats how good it was!!!! Cant wait to make it again!!!

    Was this helpful?

    (0) (0)
  • Joe J.

    April 12, 2011

    Pepper Steak Stir-Fry

    I eliminated the tomatoes in this recipe. I have had many compliments on this dish.

    Was this helpful?

    (0) (0)
  • alexis g.

    November 25, 2008

    Pepper Steak Stir-Fry

    Surprisingly delicious.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed