Pepper Steak – Pepper Steak is not something that I’ve ever made, but this was really yummy. Some time ago, my mom signed me up to receive the Kraft Food and Family magazine. There are some good ideas in the magazine, although I don’t buy a lot of Kraft products.
I thought that the picture in the magazine looked good, so I pulled the recipe out. I also had some steak in the freezer that I needed to use, so tada! Pepper Steak was had (and enjoyed)! The recipe is below with my changes.
Prep Time:20 min
Total Time:35 min
Makes: 4 servings
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small onion, cut into strips (I used 1 1/2 medium – I like onion!)
- 1 lb. well-trimmed boneless beef sirloin steak, cut into strips
- 2 cloves garlic, minced
- 1/2 tsp. black pepper
- 3 Tbsp. lite soy sauce
- 1/2 cup KRAFT Original Barbecue Sauce (Omitted)
- 2 cups hot cooked brown rice (We had left over rice from Thai take out and just used that for tonight. I will make brown rice for tomorrow’s leftovers, though.)
- 2 tbsp. olive oil
- 3 cloves garlic, pressed
- 1/2 tbsp. butter
- 1/2 tbsp. flour
- 1/2 c. (or so) beef stock
1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. (I used about a tbsp. of olive oil.)
2. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender.
3. Transfer to large bowl; keep warm.
4. ADD meat, garlic and black pepper to same skillet (I added another tbsp. olive oil); cook and stir 3 min.
5. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
6. SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.
I made a sauce with what was left in the pan. There was too much delicious, salty soy sauce and garlic to let it go to waste! And I didn’t want to just pour it over the meat and peppers. Here is what I did:
1. Add 1/2 tbsp. butter and let melt.
2. Add flour and cook for 1 minute. Stir to combine.
3. Add beef stock and bring to a slow boil to it will thicken.
4. Pepper – it was definitely salty enough.
5. Serve over meat, rice and peppers. Yum!