Pepper Steak

bp steak.png

Pepper Steak melts in your mouth with the most amazing sauce!

Ingredients

  • 1 pound of Riverbend Dry Aged Sirloin Tip roast or Sirloin Tip steak, cut into 1/4-inch x 2-inch strips

  • 1 tablespoon Savory Barbacoa seasoning

  • 2 tablespoons butter

  • 1 can (10-1/2 ounces) beef broth

  • 2 garlic cloves, minced

  • 2 medium green peppers, cut into strips

  • 1 cup thinly sliced onion

  • 2 tablespoons cornstarch

  • 2 tablespoons reduced-sodium soy sauce

  • 1/3 cup cold water

  • 2 fresh tomatoes, peeled and cut into wedges

  • Cooked Rice

Instructions

Step 1: Sprinkle meat with Riverbend Savory Barbacoa Seasoning. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.

Step 2: Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

*You can double this recipe & have leftovers for the week. If you don’t have a sirloin tip roast, you can also use a round roast, rump roast, or any lean roast to slice up for fajita meat!