Pepper Steak for One
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Strips of flank steak simmered with red and green bell peppers and onion in a savory brown sauce.
Ingredients
- 1 (6–8-ounce) flank steak sliced ¼-inch against the grain
- ½ teaspoon paprika
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon salt
- 1 tablespoon salted butter
- 1 garlic clove minced
- ¾ cup beef broth
- ¼ medium green bell pepper strips
- ¼ medium red bell pepper strips
- ¼ medium onion (or ½ small onion) thinly sliced
- 2 teaspoons water
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
Equipment
- skillet
Directions
- Season the steak with the paprika, black pepper, and salt.
- Melt the butter in a 10-inch skillet over medium-high heat. Brown the steak for about 2 minutes per side.
- Add the garlic and cook for 30 seconds. Pour in the broth and let it boil for 1 minute.
- Add the onion and both bell peppers and cook for 2 minutes.
- In a small bowl, stir together the water, soy sauce, and cornstarch. Pour it into the skillet and stir for 4 to 5 minutes, until the sauce thickens.
Nutrition
Serving: 516g | Calories: 522kcal | Carbohydrates: 12g | Protein: 52g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 178mg | Sodium: 1565mg | Potassium: 1056mg | Fiber: 2.1g | Sugar: 2.8g | Vitamin A: 1636IU | Vitamin C: 51mg | Calcium: 95mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); steak counted as raw flank steak, ¼ medium onion (the first choice counted). Brands and portions vary, so use it only as an approximation.