Beef Pepper Steak


Beef Pepper Steak

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Recipe Data


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    Servings and Ingredients

    Serves 4
    1 lbs. top sirloin steak or top round steak, trimmed, sliced 3/4-inch-thick*
    ½ c. Hy-Vee light Italian salad dressing, divided
    Salt and black pepper, to taste
    2 large bell peppers, any color, cut into 1/8-inch strips
    1 medium yellow or white onion, cut into 1/8-inch wedges


    1. Cut beef lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Hy-Vee light Italian dressing in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 2 hours. Reserve remaining dressing for the vegetables.
    2. Remove beef from marinade; discard marinade.
    3. Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or just until outside surface of beef is no longer pink. (Do not overcook.) Remove meat from skillet onto plate; repeat with remaining beef strips. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel if desired.
    4. Heat remaining Italian dressing in same skillet until hot. Add bell peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
    5. *flank steak works well also.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 69mg
    • Sodium: 260mg
    • Total Carbohydrates: 9g
    • Protein: 27g

    Recipe Source:

    the Beef Checkoff.