Cracked black pepper, green pepper strips and jalapeño jelly are the three peppers in this recipe.
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1 teaspoon paprika
1 teaspoon coarse ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
16 ounces lean boneless beef sirloin steak
1 tablespoon Land O Lakes® Butter
1 small green bell pepper, cut into 1/4-inch strips
1/2 medium red onion, cut into 1/4-inch strips
1/2 cup jalapeño jelly or apple jelly
1/4 cup red wine vinegar
4 cups hot cooked rice
Stir together paprika, pepper, garlic powder, and salt in bowl. Cut sirloin steak into 4 pieces; rub pepper mixture onto both sides of meat.
Melt butter in 10-inch nonstick skillet over medium-high heat; add meat. Cook, turning once, 6-8 minutes or until desired doneness. Remove meat from skillet; set aside. Increase heat to high. Add green pepper and onion to skillet. Cook, stirring constantly, 1-2 minutes or until vegetables are crisply tender.
Reduce heat to low; stir in jelly and vinegar. Return meat to pan; turn to coat with glaze. Cover; cook 2-3 minutes or until heated through. Place meat and glaze over rice.
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