PEPPER STEAK WITH RICE

Pepper Steak with Rice image

Bell pepper adds a spicy flavor to this hearty beef steak. Perfect when you want dinner to be ready in 45 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

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Ingredients

1 1/2-lb beef top round or sirloin steak, 3/4 to 1 inch thick
3 tablespoons vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 medium green bell peppers, cut into 3/4-inch strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice

Steps:

Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Nutrition Facts : Calories 420, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g