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Monday, July 15, 2013

Pepper Steak

Our garden is brimming with peppers--green, red, banana; which means one thing to my husband--pepper steak time.  This is a quick and easy meal to wip up in less than 30 minutes and can be served with rice or potatoes.

1 1/2lb steak, sliced thin
1 TBSP olive oil
5 green peppers, cut into strips
3 red peppers, cut into strips
7 banana pepper, cut into strips
1 large onion,sliced thin
1 large garlic clove,minced
1 1/2cups beef broth
1/2 cup tomato sauce
2 TBSP soy sauce
1/2 tsp salt
1/2 cup water
2 TBSP corn starch

Heat olive oil in a wok and once heated, add steak, onions, and garlic to pan.  Stir-fry until onions are transparent and steak is still a little pink.
Add beef broth, tomato sauce, salt, and soy sauce to pan. Bring to a boil, reduce heat and simmer covered for 10 minutes.
After 10 minutes, uncover and increase to high heat.  Add peppers and cook for 5 minutes.  Add cornstarch to 1/2cup hot water.  Once mixed, add to pan and reduce heat to simmer.  Simmer 3 minutes or until sauce is thickened.   Serve over rice or mashed potatoes. 

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