I have really been craving old-school eats this week. Pepper steak sounded perfect tonight...and it was!
My mom used to make this when I was little and I have no idea how she made it. But the version I threw together tonight was amazing. Beefy and tomatoey, with lots of crisp-tender peppers over tender white rice. Winter perfection.
Recipe below - enjoy!!
Jen's Pepper Steak
3 sweet peppers, halved, seeded, sliced into 1/4 inch thick crescents - I used multi-colored peppers, but all of one color is fine too
1 sweet onion, halved and sliced into 1/4 inch thick crescents
1-1.5 lbs round or sirloin tip steak, cut across the grain into 1/2 inch thick slices
1-14oz. can of diced tomatoes, undrained
1 cup beef broth
2-3 cloves garlic, chopped
Soy sauce and black pepper to taste
Cooked rice - prepare according to package directions
Heat 1/2 of the oil in a large skillet over medium high heat. Sautée peppers and onion until crisp-tender. Remove to a dinner plate.
Add the rest of the oil to the skillet and cook the meat until there is very little pink showing. It will continue to cook after you take it out of the pan - don't cook it through at this point or it will be tough. Remove the meat to the same dinner plate as the peppers. If there is any juice in the pan from the meat, leave it in the skillet.
Add the tomatoes, stock and garlic to the skillet. Bring to a boil and boil for 5 minutes. Mix the cornstarch with 1/4 cup of cold water until smooth. Pour into the tomato mixture and stir for a minute - the sauce will thicken.
Add the meat and peppers back to the sauce and stir for a minute or two, just until warmed through. Add soy sauce and black pepper to taste. Serve over white rice.