Beef Pepper Steak

Beef Pepper Steak

Makes 4 servings

Beef Pepper SteakIngredients

1 pound beef top sirloin steak, cut 3/4 inch thick
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 wedges


1. Cut beef 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.
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.
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.
4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.

Nutrition information per serving: 240 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 260 mg sodium; 9 g carbohydrate; 2.0 g fiber; 27 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.1 mg iron; 35.7 mcg selenium; 5.1 mg zinc; 106.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Recipe and photo courtesy of The Beef Checkoff

Last Updated Thursday, December 18, 2014 - 05:46 PM.