Pepper Steak Strips

This comforting Pepper Steak Strips recipe delivers a hearty, international-inspired flavor profile perfect for busy weeknights. Tender round steak strips are marinated for maximum tenderness, then cooked with savory onions, earthy mushrooms, and crisp green peppers. The sauce combines stewed tomatoes, bouquet sauce, and dried thyme for a complex, rich base that coats every bite. Finished with a light flour-thickened gravy, this dish is incredibly satisfying when served over fluffy hot rice. Its a simple, family-friendly meal that brings restaurant-quality taste to your home kitchen with minimal effort and pantry staples.

Cooking Method: Microwave

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 737.6

Description

This comforting Pepper Steak Strips recipe delivers a hearty, international-inspired flavor profile perfect for busy weeknights. Tender round steak strips are marinated for maximum tenderness, then cooked with savory onions, earthy mushrooms, and crisp green peppers. The sauce combines stewed tomatoes, bouquet sauce, and dried thyme for a complex, rich base that coats every bite. Finished with a light flour-thickened gravy, this dish is incredibly satisfying when served over fluffy hot rice. Its a simple, family-friendly meal that brings restaurant-quality taste to your home kitchen with minimal effort and pantry staples.

Ingredients

8 ounce Env. Meat Marinade *
1 pound Round Steak, cut in strips
1 medium Onion, chopped
2 tbsp Butter Or Margarine
1 tsp Bottled Brown Boquet Sauce
8 oz (1 can) Stewed Tomatoes
1/2 tsp Dried Thyme Leaves
2 tbsp Unbleached Flour
1/4 cup Red Wine Or Water
1 medium Green Pepper -seeded and cut into strips
8 oz (1 Can) Mushrooms, drained -stems and pieces
3 cups Hot Cooked Rice

Directions

1
Prepare marinade as directed on the envelope.
2
Marinate beef strips as directed on the envelope; drain well.
3
Combine chopped onion and butter in a 2-quart microwave-safe casserole dish.
4
Cover and microwave on high (100%) for 1 minute.
5
Stir in bouquet sauce, stewed tomatoes, and dried thyme leaves.
6
Mix in the marinated beef strips.
7
Cover and microwave on high for 8 minutes; stir mixture.
8
Microwave on medium (50%) for 10 minutes.
9
In a small tightly covered container, shake flour and red wine (or water) until well mixed.
10
Stir the flour mixture into the meat mixture to thicken the sauce.
11
Add green pepper strips and drained mushrooms; mix thoroughly into the sauce.
12
Cover and microwave until meat is tender and sauce is thickened, 6 to 8 minutes.
13
Serve hot over cooked rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 737.6kcal

% Daily Value *
Total Fat 42.2g65%
Saturated Fat 15.6g78%
Cholesterol 217.1mg73%
Sodium 1165.7mg49%
Total Carbohydrate 18.0g6%
Dietary Fiber 1.0g4%
Sugars 8.0g
Protein 68.9g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cut the round steak into uniform strips, approximately 1/8 inch thick by 3 inches long, for even cooking.

If you do not have bouquet sauce, you can substitute with a mixture of soy sauce and Worcestershire sauce.

For a healthier option, use water instead of red wine, or substitute with beef broth for added flavor without alcohol.

Let the dish rest for 2-3 minutes after microwaving to allow the sauce to set slightly before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a splash of water if the sauce thickens too much.

Keywords: beef, steak, peppers, mushrooms, marinade, microwave, round steak, thyme, tomatoes, rice, easy dinner, quick meal, family friendly, savory, comfort food

Read it online: https://www.chefs-mate.com/recipe/pepper-steak-strips/