Tricolor Pepper Steak
This is one-pan cooking at its finest: mouthwatering, nutritious, and ready in 20 minutes.
[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]