Beef and Pepper Skillet Supper

[migration] empty title 453 Author: Canadian Living Credits: [migration] empty title 453

When you finally make it home after work, you want something hearty that can be made from ingredients on hand. This stir-fry, with its zippy sauce, is the answer.

  • Portion size 4 servings


  • 2 onions
  • 1 red pepper
  • 1 green pepper
  • 1 tablespoon vegetable oil
  • 3/4 lbs stir-fry beef strips
  • 2 cloves garlic minced
  • 1 cup beef stock
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper


SAUCE: In small bowl, whisk together beef stock, vinegar, cornstarch, paprika, thyme, Worcestershire sauce, rosemary, salt, pepper and cayenne; set aside.

Cut onions in half lengthwise; slice lengthwise into thin strips. Seed and cut red and green peppers into thin strips. Set aside.

In large nonstick skillet, heat half of the oil over high heat; stir-fry beef and garlic for about 2 minutes or until meat is browned but still pink inside. Transfer to plate.

Add remaining oil to skillet; cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften. Pour in sauce; cook, stirring, for 2 minutes or until thickened and glossy. Return beef and any juices to pan; stir until well coated and heated through.

Nutritional facts Per serving: about

  • Protein 21 g
  • Calories 210.0
  • Total fat 8 g
  • Total carbohydrate 12 g
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Beef and Pepper Skillet Supper