Italian Dressing Beef Pepper Steak
Serving Size / Yield
- 1 lb. beef top sirloin steak boneless, cut 3/4 inch thick
- 1/2 C. Italian dressing
- Salt and pepper
- 2 green bell peppers, cut into 1/8 inch strips
- 1 onion, cut into 1/8 inch wedges
Cut the beef steak lengthwise in half, and then crosswise into 1/8-inch thick strips. Place the beef and 1/3 cup Italian dressing in a large plastic bag; shake the beef around so that it's coated. Allow the bag of beef to marinate in the refrigerator for about 45 minutes.
Remove the beef from the marinade and toss the bag out. Heat a large nonstick skillet over medium heat. Once the skillet is hot, add 1/2 of beef and stir-fry two minutes or until the outside is no longer pink. Remove from the skillet and season with salt and pepper. Set the beef aside and keep it warm.
Heat the remaining Italian dressing in the same or different skillet until it becomes hot. Add peppers and onion and stir-fry for about six minutes or until the vegetables are crisp.
Return the beef to the skillet and cook, stirring for two minutes or until it has heated through.