Best 2 Tomato Pepper Steak Recipes

Indulge in the tantalizing flavors of tomato pepper steak, a culinary delight that captures the essence of a savory and succulent meal. This delectable dish combines the natural sweetness of tomatoes, the vibrant heat of peppers, and the tender chewiness of steak, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer your steak seared to perfection or simmered until fall-apart tender, this versatile recipe can be tailored to your liking. So grab your apron, heat up your skillet, and embark on a culinary adventure that will leave you craving more.

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TOMATO AND PEPPER SIRLOIN STEAK

Tomato and Pepper Sirloin Steak image

The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. -Gayle Tarkowski, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice

Steps:

In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

TOMATO PEPPER STEAK

Tomato Pepper Steak image

"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds beef top round steak (1/2 inch thick)
1 tablespoon canola oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3/4 cup cold water
Hot cooked rice

Steps:

Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. , Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. , Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 926mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

Tips:

Choose the right cut of steak: Flank steak, skirt steak, and hanger steak are all good options for this recipe. They are relatively thin and cook quickly, making them perfect for a stir-fry.
Marinate the steak: Marinating the steak in a mixture of soy sauce, rice wine, and spices helps to tenderize it and add flavor.
Slice the steak thinly: This will help it cook quickly and evenly.
Use a hot pan: A hot pan will help to sear the steak and prevent it from sticking.
Do not overcrowd the pan: If you crowd the pan, the steak will not cook evenly.
Cook the steak in batches: If you are cooking a lot of steak, cook it in batches so that you do not overcrowd the pan.
Stir-fry the vegetables: Add the vegetables to the pan and stir-fry until they are tender-crisp.
Add the steak back to the pan: Once the vegetables are cooked, add the steak back to the pan and stir-fry until it is heated through.
Serve immediately: Serve the steak and vegetables over rice or noodles.

Conclusion:

This tomato pepper steak recipe is a quick and easy weeknight meal that is packed with flavor. The steak is tender and juicy, the vegetables are crisp and colorful, and the sauce is savory and slightly sweet. This dish is sure to please everyone at the table.

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