Skip To Content
Home Recipes Browse Recipes Beef & Pepper Steak with Rice
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 254 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 630 mg 26%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 26 g
Vitamin A 20% • Iron 15%
Vitamin C 45% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef & Pepper Steak with Rice

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb Beef Top Round Steak
1 Tbsp McCormick Paprika
1 1/2 cup(s) Mahatma long grain rice
2 Tbsp H-E-B Salted Butter
1 large green bell peppers, cut into thin strips
1 Tbsp garlic, peeled and minced
9 4/5 Oz Central Market Sun Dried Tomato Tapenade
1 cup(s) H-E-B Reduced Sodium Beef Broth
2 Tbsp Clabber Girl Cornstarch
2 Tbsp Kikkoman Soy Sauce
Check All
Uncheck All
Add to list

Instructions

1
Cut round steak across the grain into very thin strips.
2
Sprinkle with paprika and set aside 5-10 minutes.
3
Cook rice. In the meantime, melt butter in a large skillet over medium-high heat. Add steak and brown well on both sides.
4
Push steak to sides of skillet and add bell pepper and garlic, stir-fry 3-4 minutes.
5
Then stir in tapenade and broth. Bring to boil.
6
Cover, reduce heat to low and simmer 15 minutes.
7
Combine 1/3 cup of water, cornstarch and soy sauce in a small bowl.
8
Stir mixture into skillet and cook 1-2 minutes until thickened slightly.
9
Serve beef mixture over hot rice.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print