Beef & Pepper Steak with Rice

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

H-E-B Showtime, September 2011


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


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,


2Tbsp. each:cornstarch and soy sauce,


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

Copyright 2001-2015, H-E-B