Flavorful pieces of meat cooked with onion and green pepper are easy and quick to prepare! Great for a family meal or company. Serve over salads along with the dressing of choice. Goes well with baked potato and bread, if desired.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.

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Nutrition Facts

607 calories; protein 30.3g; carbohydrates 5g; fat 51.5g; cholesterol 99.8mg; sodium 297.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/22/2010
This was really good! I had some leftover beef stew meat from making beef stew and used this recipe. I will now freeze if for a night when I need a quick easy dish! Read More
(11)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/22/2010
This was really good! I had some leftover beef stew meat from making beef stew and used this recipe. I will now freeze if for a night when I need a quick easy dish! Read More
(11)
Rating: 4 stars
07/06/2011
This was really good and easy for a quick meal. Instead of topping a salad I added it to baked potatoes. Add a side salad for a simple meal. Read More
(7)
Rating: 4 stars
08/27/2011
a little bland. but good. and simple. Read More
(6)
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Rating: 5 stars
06/24/2012
Yum.yum.yum! Read More
(2)
Rating: 5 stars
04/02/2014
This is a great recipe! I always have these ingredients in my house! I added a can of mushrooms to it and a few seasonings! This was fabulous served over rice! Thanks for the recipe!! Read More
(1)
Rating: 4 stars
04/24/2015
Very tasty and easy to make but needs less oil. Read More
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