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Easy Pepper Steak

An image of prepared Easy Pepper Steak made with Swanson® Beef Broth, soy sauce, beef sirloin steak, bell peppers, onion and long grain white rice.
  • prep time: 15 min
  • total time: 30 min
  • serves: 4 people

There’s nothing better than a dinner that you can have on the table in 30 minutes and tastes delicious!  This Easy Pepper Steak starts with Swanson® broth for fabulous flavor.  Simmer the beef with peppers and onions and serve with white rice to soak up the wonderful flavors.  A perfect meal that can be prepped ahead to make weeknight meal planning easier.  Click on “recipe tips” below for complete instructions.

Ingredients

  • 3 tablespoons cornstarch
  • 1 3/4 cups Swanson® Beef Broth or Beef Stock
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1 pound boneless beef sirloin steak, 3/4-inch thick, (1 steak) cut into very thin strips
  • 1 large green or red bell pepper, cut into 2-inch-long strips (about 2 cups)
  • 1 medium onion, cut into thin wedges
  • 1 cup long grain white rice, cooked according to package directions without salt (about 3 cups)

Instructions

  • Tips

    • Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
    • Time-Saving: You may also use 2 cups frozen red and/or green pepper strips for the fresh pepper strips in this recipe.
    • Make Ahead Freezer Meal: Cook and cool the rice completely, then place into a resealable freezer bag.  Prep the vegetables and place into another resealable freezer bag.  Slice the beef and place into a third resealable freezer bag.  Seal the bags (removing all air) and freeze.  Thaw the beef and vegetables overnight in the refrigerator before following the recipe as written.  Place the frozen rice into a microwavable serving bowl and add 6 tablespoons broth or water.  Cover and cook on HIGH for 4 minutes or until hot.

  • Step 1

    Stir the cornstarch, broth, soy sauce and garlic powder in a small bowl until the mixture is smooth.

  • Step 2

    Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

  • Step 3

    Reduce the heat to medium. Add the pepper and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

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Made With

Calories 379
Total Fat 7 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 656 mg
Total Carb 48 g
Dietary Fiber 1 g
Sugar 3 g
Protein 29 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 26 %DV
Potassium 13 %DV
Calories 381
Total Fat 7 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 76 mg
Sodium 511 mg
Total Carb 48 g
Dietary Fiber 1 g
Sugar 3 g
Protein 29 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 26 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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