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Nutrition Facts
Serving Size 242 g
(Approx. 4 Servings)
Amount Per Serving
Calories 450 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 9 g 45%
Trans Fat 1.0 g
Cholesterol 155 mg 52%
Sodium 180 mg 8%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 47 g
Vitamin A 10% Iron 30%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sautéed Steaks With Onion And Bell Peppers
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 boneless beef chuck top blade steaks, cut 1/2-inch thick
1 pinch Tsp H-E-B Iodized Salt
1 pinch Tsp H-E-B Black Pepper
1 medium white onion, sliced
1/2 red bell pepper
1/2 green bell peppers
2 Tbsp Hill Country Fare Vegetable Oil
2 Tbsp H-E-B Red Wine Vinegar
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Instructions

1
Season beef with garlic salt and pepper and set aside.
2
Cut onion in half, then into thin slices. Cut bell peppers into thin slices.
3
Heat 1 tablespoon oil in a large non-stick skillet over Medium-High heat. Cook beef 2 to 2 1/2 minutes per side or until they reach desired doneness. Remove to a plate and keep warm.
4
Add remaining 1 tablespoon oil to skillet; add onion and bell peppers. Sauté 5 to 7 minutes or until tender. Stir in vinegar and heat 1 minute. Season mixture with salt and pepper. Spoon over steaks and garnish with fresh jalapeno. Serve.

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