BEEF AND PEPPERS AND ONIONS RECIPES

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STEAKHOUSE ONION BEEF & PEPPER STIR-FRY RECIPE - FOOD.COM



Steakhouse Onion Beef & Pepper Stir-Fry Recipe - Food.com image

Make and share this Steakhouse Onion Beef & Pepper Stir-Fry recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless beef top sirloin steak, 3/4-inch thick
3 tablespoons cornstarch
1 (14 ounce) can swanson seasoned beef broth, with onions
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups green pepper strips or 2 cups red peppers, strips
4 cups hot cooked rice, cooked without salt

Steps:

  • SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth.
  • STIR-FRY beef in medium nonstick skillet until browned and juices evaporate.
  • ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice.
  • TIP: For Extra Flavorful Rice: Cook rice in Swanson® Beef Broth instead of water. No need to add salt or butter.

Nutrition Facts : Calories 552.6, FatContent 19.9, SaturatedFatContent 7.5, CholesterolContent 77, SodiumContent 1082.4, CarbohydrateContent 61.2, FiberContent 1.4, SugarContent 1.2, ProteinContent 29.5

ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES RECIPE ...



Roast Beef with Peppers, Onions, and Potatoes Recipe ... image

A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.

Provided by Martha Stewart

Categories     Beef Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Number Of Ingredients 9

3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and cut into 1-inch wedges
3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks
5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
2 tablespoons olive oil
Coarse salt and ground pepper
2 1/2 pounds eye-of-round beef roast
3/4 teaspoon dried thyme

Steps:

  • Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
  • Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
  • Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
  • Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

Nutrition Facts : Calories 352 g, FatContent 10 g, FiberContent 5 g, ProteinContent 34 g, SaturatedFatContent 2 g

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