Beef Pepper Steak

A flavorful Italian-style marinade adds flavor and tenderness to beef steaks. Stir-fry with peppers and onions for a colorful, vibrant plate.

  • 35
    min
  • 4
    SERVINGS
  • 242
    Cal
  • 28 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound beef Top Round Steak Boneless or Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak
  • 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

Cooking:

  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

Butcher Counter

Beef Pepper SteakTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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