Tricolor Pepper Steak

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

Healthy Steak Recipe Picture

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest

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