04 May Easy Tricolored Pepper Steak
Easy Tricolored Pepper Steak
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1½ cups
- Calories: 274
- Fat: 12 g
- Saturated fat: 3 g
- Sodium: 382 mg
- Protein: 28 g
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Recipe by Toby Amidor from The Healthy Meal Prep Cookbook 2017. All Rights Reserved. Photo courtesy of Gail Watson Photography
Ingredients
- 2 tablespoons olive oil, divided
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 pound beef sirloin steak, cut into 1-inch strips 11⁄2 cups low-sodium beef broth, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, cut into 1-inch strips
- 1 green bell pepper, cut into 1-inch strips
- 2 tablespoons cornstarch
Instructions
- In a medium bowl, whisk together 1 tablespoon of olive oil with the garlic powder, onion powder, salt, and black pepper. Add the steak strips and toss to evenly coat.
- In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil until it shimmers. Add the steak strips in a single layer and cook until brown on all sides, about 6 minutes. Add 11⁄4 cups of the beef broth and bring it to a boil. Reduce the heat to low and simmer, covered, until the steak is softened and cooked through, about 30 minutes. Add the onion and bell pepper and continue simmering, covered, for 5 minutes more.
- In a small bowl, whisk together the cornstarch and remain- ing 1⁄4 cup of beef broth. Stir this into the beef mixture and cook on medium-low heat, stirring continuously, until the broth thickens, about 3 minutes.
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