Get ready to sizzle…red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
- 2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
- 1 medium onion, cut in half and sliced (about 1 cup)
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano leaves, crushed
- 2 packets Swanson® Flavor Boost¿ Concentrated Beef Broth
- 1/4 cup water
Instructions
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 346 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 86 mg |
| Sodium | 870 mg |
Reviews
I did green and red peppers and added 2 tbsp of gluten-free flour to the veggies and 4 cups of beef broth, served it over rice and it was delicious!
This recipe is fantastic great the second day
This is really good! I used half a green pepper and half a red pepper with a half cup of beef broth. Soooooo good!!!
Pretty good! I made this in a wok instead and added some broccoli. A little more broth could be made to make it a little more saucy.