Angus Farms™ – Redefining Great Beef

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Beef Pepper Steak Beef Pepper Steak


1 pound top round, top sirloin or flank steak, cut 3/4-inch thick
½ 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


1. Cut steak lengthwise in half, then crosswise into 1/8-inch-thick strips. Place beef and 1/3 cup Italian dressing in resealable plastic bag and 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 and discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef and 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 and keep warm. Wipe skillet with paper towel. 3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onions. 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.