Tricolor Pepper Steak

This is one-pan cooking at its finest: mouthwatering, nutritious, and ready in 20 minutes.

By Ellie Krieger from Reader's Digest | November 2009
Healthy Steak Recipe Picture

Ingredients

  • 4 teaspoons canola oil
  • 1 ¼ pounds top round, London broil, or flank steak, thinly sliced
  • 5 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
  • 1 large onion, sliced into half-moons (about 3 cups)
  • 4 garlic cloves, sliced
  • 1 1/2 cups low-sodium beef broth
  • 3/4 cup dry red wine
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoons freshly ground black pepper
  • 11/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
  • 3 cups cooked rice

    How to make it 


  • 1

    Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

  • 2

    Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue cooking until peppers are softened and onions are translucent, about 5 minutes more.

  • 3

    Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes. Serve over rice. Serves 4.