Easy Pepper Steak

Campbell's Easy Pepper Steak Recipe

Beef broth is the ingredient that makes this tasty stir-fry so rich and flavorful.  Plus, it's on the table in just 30 minutes.

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 15 min.

Made With

  • Swanson® Beef Stock

    Swanson® Beef Stock

  • Swanson® Beef Broth

    Swanson® Beef Broth

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What You'll Need

3 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
1 tablespoon soy sauce
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 large green or red pepper, cut into 2-inch-long strips (about 2 cups)
1 medium onion, cut into thin wedges
1 cup regular long-grain white rice, cooked according to package directions without salt (about 3 cups)

How to Make It

  • 1

    Stir the cornstarch, broth, soy sauce and garlic powder in a small bowl until the mixture is smooth.

  • 2

    Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

  • 3

    Reduce the heat to medium. Add the pepper and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
  • Time-Saving: You may also use 2 cups frozen red and/or green pepper strips for the fresh pepper strips in this recipe.
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RID#23853

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