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Sweet And Spicy Steak And Peppers

Western.Chefs's picture
Ingredients
  Onion 1 Large
  Peppers 2 Medium (Red/Green)
  Beef rib eye steak/1 beef rib eye steak, about 1 inch thick / 1 1/2-pound round steak 1 (About 1 Inch Thick)
  Water 1⁄4 Cup (4 tbs)
  Bottled steak sauce 1⁄4 Cup (4 tbs)
  Beef instant bouillon 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Salt To Taste (Salad Oil)
  Minced parsley 1 Tablespoon (For Garnish)
Directions

1. Cut onion into 8 wedges; separate layers. Cut peppers into 1/2 inch-wide strips. With knife held in slanting position, slice steak into 1/8-inch-thick strips.
2. In medium-sized bowl, mix water, steak sauce, bouillon, sugar, cornstarch, and beef strips.
3. In 5-quart Dutch oven or 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook onion and peppers until tender-crisp, stirring frequently. With slotted spoon, remove vegetables to plate.
4. In same Dutch oven over high heat, in 1 tablespoon more hot salad oil, cook beef mixture 1 minute or until beef loses its pink color, stirring constantly. Add vegetables; cook just until heated through. Add salt to taste. Sprinkle mixture with minced parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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