Beef Pepper Steak

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Ingredients
Total Recipe Time:  30 to 35 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings


1 pound beef Top Round Steak Boneless or Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak
1/2 cup prepared Italian dressing
Salt and pepper
2 large bell peppers, any color, cut into 1/8 inch strips
1 onion, cut into 1/8 inch wedges
Instructions
1.Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2.Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
3.Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
4.Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
Nutritional Information
Nutrition information per serving, using beef Top Round Steak: 242 calories; 10 g fat (2 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 364 mg sodium; 9 g carbohydrate; 1.8 g fiber; 28 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 33.3 mcg selenium; 5 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.


Nutrition information per serving, using Top Sirloin Steak: 240 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 260 mg sodium; 9 g carbohydrate; 2.0 g fiber; 27 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.1 mg iron; 35.7 mcg selenium; 5.1 mg zinc; 106.5 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.


Nutrition information per serving, using beef Flank Steak: 243 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 42 mg cholesterol; 376 mg sodium; 9 g carbohydrate; 1.8 g fiber; 25 g protein; 7.2 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 1.9 mg iron; 27.7 mcg selenium; 4.5 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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