Double Pepper Steak

Flavorful high protein beef with added vitamins of bell pepper. Enjoy! (Easy, too!)
Prep: 10 Minutes/Cook: 10 Minutes

2 teaspoons coarsely ground black pepper
4 well-trimmed sirloin steaks (4 ounces each)
2 teaspoons vegetable oil
1 red or yellow bell pepper cut into ½” strips
1 green pepper cut into ½” strips
2 tablespoons brandy, bourbon or Scotch
1 cup chicken broth
¼ teaspoon salt
2 tablespoons reduced fat sour cream
¾ teaspoon flour

1. Pat the black pepper onto both sides of the steaks. In a large nonstick skillet, heat the oil over moderately high heat. Add the beef and cook for 2 minutes per side for medium-rare. Transfer the steaks to a plate.

2. Reduce the heat to moderate. Add the bell peppers to the pan and cook for 3 minutes or until crisp-tender. Off the heat, add the brandy, then cook for 30 seconds. Add the broth and salt, bring to a boil and cook for 1 minute.

3. In a small bowl, combine the sour cream and flour. Stir the sour cream mixture into the pan and cook, stirring, for 1 minute or until lightly thickened. Reduce to a simmer, return the steaks to the pan, and cook just until reheated. Serve the steaks with the sauce and bell peppers spooned on top. Serves 4.

Per serving: Calories 219; Protein 25g.