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Pepper Steak Recipe

Pepper Steak Recipe

6 servings

Perfect for buffet style entertaining



3 cups thickly sliced green red and yellow bell peppers

2 1/2 cups sliced onions

4 cloves garlic, minced

1 pound beef eye of round or sirloin, fat trimmed, cut into strips

3 tablespoons flour

2 cups reduced-sodium beef broth, divided

1 tablespoon tomato paste

1/2 teaspoon dried Italian seasoning

1 1/2 cups halved cherry tomatoes

1-2 tablespoons Worcestershire sauce

Sat and pepper, to taste

4 cups cooked noodles, warm


Saute bell peppers in lightly greased Duch oven until tender, about 5 minutes, remove from pan and reserve. Add onions and garlic to skillet; saute until tender, 5 to 8 minutes. Add beef to pan and cook over medium heat until lightly browned, about 5 minutes, stirring frequently. Stir in flour and cook 1 minute. Add broth, tomato paste, and Italian seasoning: heat to boiling. Reduce heat and simmer, covered, until beef is tender, about 45 minutes, adding tomatoes and reserved peppers during last 10 minutes. Season to taste with Worcestershire sauce, salt and pepper. Serve with noodles.


Per Serving:

Calories: 383

% of calories from fat: 13

Fat (gm): 5.8

Saturated fat (gm): 1.2

Cholesterol (gm): 42.6

Sodium (mg): 127

Protein (gm): 28.7

Carbohydrate (gm): 56.2

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