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Creamy Beef and Peppers

Creamy Beef and Peppers

Make a great dish in 30 minutes or less that uses fresh ingredients and creates a Creamy Beef and Peppers meal, pair it with rice!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 serving

Calories: 542 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil or Grapeseed Oil
  • 1 Lb - Skirt Steak, Flank Steak
  • 1 Clove - Garlic
  • 1 - Sweet Onion
  • 1 - Green Pepper
  • 1 - Red Pepper
  • ½ Tbsps - Steak Seasoning
  • 10 ½ oz Cans - Beef Broth
  • ¼ Cups - Water
  • 3 Tbsps - Corn Starch
  • Salt and pepper
  • Rice

Instructions

  1. Slice the steak against the grain in thin strips.
  2. Slice and remove the seeds of the peppers and onion.
  3. Add the oil to a large skillet and warm up to medium-high heat.
  4. Add in the steak and brown on all sides for about 3-5 minutes. Be careful because the oil will be hot.
  5. Once the steak is mostly browned, add in the peppers and onion along with the crushed garlic. Evenly sprinkle on the steak seasoning. Continue cooking for about 5 minutes.
  6. Carefully pour in the beef broth and let this simmer and cook on medium heat for 20 minutes. It's best if you add a lid to your skillet during this time.
  7. Combine the water and cornstarch in a small dish and stir up until the cornstarch is dissolved, carefully pour the cornstarch into the skillet after the 20 minutes is up. Quickly stir up and let simmer for about a minute until it's fully dissolved. This forms a creamy, gravy texture over the steak.
  8. Serve over cooked rice and add salt and pepper to taste if needed.

Nutrition

Energy: 542 kcal | Total Fat: 27 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 9 g | Cholesterol: 96 mg | Total Carbs: 48 g | Fiber: 2 g | Sugars: 2 g | Proteins: 31 g | Sodium: 950 mg | Polyunsaturated: 1 g | Monounsaturated: 14 g

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