Description
A heartwarming dish that combines tender steak, sautéed bell peppers, and flavorful beef broth for a comforting and delicious soup.
Ingredients
Scale
- 1 lb flank or sirloin steak, sliced
- 1 cup bell peppers (red, green, yellow), chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Fresh parsley, for garnish
Instructions
- Slice the steak against the grain for tenderness. Chop the bell peppers, onions, and garlic.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the onions and garlic, sauté until translucent, about 3-4 minutes.
- Increase heat to medium-high and add sliced steak. Sear until browned, approximately 4-5 minutes.
- Add the bell peppers and stir for another 2-3 minutes.
- Pour in the beef broth and soy sauce, bring to a simmer, and let cook for 15-20 minutes.
- Mix cornstarch with an equal amount of water to create a slurry and stir into the soup. Cook for a few more minutes until thickened.
- Adjust seasoning with salt and pepper if needed.
- Ladle into bowls, garnish with parsley, and serve with crusty bread.
Notes
For a vegetarian version, substitute steak with tofu and use vegetable broth. Can add jalapeños or poblano peppers for heat. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
Keywords: pepper steak soup, comfort food, hearty soup, easy soup recipes