Beef & Pepper Steak with Rice

Prep Time:
15 minutes
Cook Time:
15 minutes
Makes:
4 - 6 servings
Source

H-E-B Showtime, September 2011

Ingredients

1 - 1 1/2lb.beef top round steak,

1Tbsp.paprika,

1 1/2c.uncooked long grain white rice,

2Tbsp.butter (may substitute oil),

1largegreen bell pepper, cut into thin strips,

1Tbsp.minced garlic in oil,

1jarH-E-B Tomato Tapenade,

1c.beef broth,

1/3c.water,

2Tbsp. each:cornstarch and soy sauce,

Directions

1Cut round steak across the grain into very thin strips. Sprinkle with paprika and set aside 5 or 10 minutes.

2Cook rice on stovetop or in rice cooker. In the meantime, melt butter in a large skillet over medium-high heat. Add steak and brown well on both sides.

3Push steak to sides of skillet and add bell pepper and garlic; sauté 3 or 4 minutes, then stir in tapenade and broth. Bring to boil. Cover, reduce heat to low and simmer 15 minutes.

4Combine water, cornstarch and soy sauce in a small bowl. Stir mixture into skillet and cook 1 or 2 minutes until thickened slightly. Season to taste. Serve beef mixture over hot rice.

Nutritional Information

No Nutritional Information Available

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