Garlicky Beef with Peppers

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Cooked in red wine and plenty of garlic, this beef comes out perfect.

Ingredients

  • 1 lb. Beef Round Steak, about 1/2-inch thick
  • 1 Tbs. reduced-calorie Margarine
  • 1/4 C. Onion, chopped
  • 4 cloves Garlic, chopped
  • 1 to 2 tsp. dried Thyme leaves
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 Green Bell Peppers, cut into 1/4-inch strips
  • 1/4 C. Dry Red Wine
  • 2 Tbs. Cornstarch
  • 1 C. cold Beef Broth
  • 3 C. hot cooked Rice

Directions

Trim any fat from the steak and cut it into 2-inch strips. Cut the beef strips again, making sure to cut diagonally across the grain, into 1/4-inch slices. Warm the margarine in a 10-inch non-stick skillet until melted. Add the onion, garlic, thyme, salt, and pepper; sauté over medium-high heat until onion is tender, about 3 minutes. Stir in beef and bell pepper and cook, stirring frequently, until the beef is no longer pink, about 4 minutes. Stir in the red wine, then reduce the heat to a simmer. Cover and cook for about 5 minutes. Stir the cornstarch into the beef broth until dissolved, then stir the beef broth into the beef mixture. Cook and stir over medium-high heat until thickened. Serve straight from the skillet over a bed of warm white rice

Serves 6.

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