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Pepper Steak with Potatoes

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

I added sliced red potatoes to one of my favorite recipes for Asian-style pepper steak. Now this hearty supper satisfies everyone at home, including hungry guys with big appetites. —Kristine Marra, Clifton Park, New York
Pepper Steak with Potatoes Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds red potatoes (about 5 medium), sliced
  • 1/2 cup water
  • 1 cup beef broth
  • 4 teaspoons cornstarch
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 pound beef top sirloin steak, thinly sliced
  • 1 garlic clove, minced
  • 1 medium green pepper, julienned
  • 1 small onion, chopped

Directions

  1. Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender.
  2. Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  3. In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through.
Editor's Note
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup: 277 calories, 10g fat (2g saturated fat), 55mg cholesterol, 179mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.

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