Garlicky Beef With Peppers
photo by Leggy Peggy
- Ready In:
- 1 lb lean boneless beef round steak, about 1/2 inch thick
- 1 -2 teaspoon olive oil
- 1⁄4 cup minced onion
- 4 cloves garlic, minced
- 1 -2 tablespoon chopped fresh thyme or 1 -2 teaspoon dried thyme leaves (I use the 2 tsp.)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 medium green pepper, cut into 1/4 inch strips
- 1 medium red pepper, cut into 1/4 inch strips
- 1⁄4 dry red wine (Beef broth can be used; however, the wine gives a richer flavor.)
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 cups hot cooked noodles
- Trim fat from the beef; cut with grain into 2-inch strips.
- Cut strips diagonally across the grain into 1/4-inch slices.
- Heat the olive oil in nonstick skillet.
- Add onion, garlic, thyme, salt and pepper.
- Cook and stir over medium-high heat about 3 minutes or until onion is tender.
- Stir in the meat and bell peppers, cook and stir about 4 minutes or until beef is no longer pink.
- Stir in wine; reduce heat, cover and simmer for 5 minutes.
- Stir cornstarch into beef broth until disolved; add to beef mixture.
- Cook and stir over medium high heat until thickened.
- Serve over noodles.
Questions & Replies
Got a question? Share it with the community!
Lovely dish and so quick to make. I didn't have a green pepper so subbed snow peas, but otherwise followed the recipe, using the recommended wine and plenty of fresh thyme from the garden. The gravy is delish. I especially liked the flexibility this recipe offers. It lends itself to having additional or different veggies or even chillies, if that's what your eaters likes. Thanks for posting.
Yummo!! Fixed this last night for dinner and served it with a green salad and what a wonderful dish!!!! Made as written and it is in my file for my rotation meals. Made for French Country Kitchen Herb & Spice of the Month - Thyme...January 2010. UPDATE: I have made this again adding a little more garlic...yummy!
This was a great recipe.....Thank you so much. Unfortunately, I used some beef chunk instead of round steak and had to simmer it for 1.5 hours. However, it was the BEST!! I recommend it highly if you are using a denser meat. Also, I added about 1 tablespoon of garlic salt with parsley AND some boiled broccoli. I also served it over jasmine rice. Fantastic!! Oops...forgot to add that I added another 1/4 cup of red wine and did not use the cornstarch at all. Next time, I recommend using 2 cups of beef broth to 2.5 cups if you want to make it into a stew the way I did. I also did not include the thyme (husband doesn't like that spice). Thanks again.
RECIPE SUBMITTED BY
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.