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Beef & Pepper Steak with Rice

H-E-B Showtime, September 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes


4 - 6 servings


1 - 1 1/2  lb.  beef top round steak

1  Tbsp.  paprika

1 1/2  c.  uncooked long grain white rice

2  Tbsp.  butter (may substitute oil)

1  large  green bell pepper, cut into thin strips

1  Tbsp.  minced garlic in oil

1  jar  H-E-B Tomato Tapenade

1  c.  beef broth

1/3  c.  water

2  Tbsp. each:  cornstarch and soy sauce


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

Cook 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.

Push 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.

Combine 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
H-E-B Showtime, September 2011

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