Tri-Color Pepper Steak
Instructions:
- Sweet, savory sauteed onions and peppers with strips of steak in a
mouthwatering sauce, all ready in 20 minutes using just one pan. This
is destined to become one of your go-to dinners.
- 4 teaspoons canol a oil
- 1 1 /4 pounds top round, London broil, or flank steak, thinly sliced
- 5 large assorted bell peppers (such as a mixture of red, yellow, and green; about 2 pounds total)
- 1 large onion, sliced into half moons (about 3 cups)
- 4 cloves garlic, sliced
- 1 1/2 cups low-sodium beef broth
- 3/4 cup dry red wine
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
- 3 cups cooked brown rice
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat.
- Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.
- Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.
- Return the beef and juices to the skillet and add the broth, wine, soy sauce, and pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Serve over the rice.