Saturday, January 24, 2009

Pepper Steak

This is one of my all time favorite dinners. We had this for dinner last night, I have a bunch of round steak that needs to be used. The kids like this pretty well, Owen doesn't care for the peppers, but is able to pick them out. Remember all seasonings are approximate, feel free to adjust for your family.

The great thing about this recipe? You can make a couple changes and make Broccoli Beef. So on a Sunday you can make a huge batch, halfway through set some of it aside for later in the week. I am a big fan of cooking something time consuming on Sunday, then using it later in the week. As I have mentioned, we don't have a ton of time for cooking each night, so I try to make a few things over the weekend to make life tolerable during the week. So here it goes:

Pepper Steak

1 1/2 lb (ish) round steak

1-2 cloves of garlic

1/3 of an onion


2T soy sauce

1 can beef broth (or you could use bouillon, or not if it means another trip to the store)

1 28oz can diced tomatoes (drained a bit)

3-4 large green peppers (or other colors if they aren't $12 each)

Hot Rice

Cut the steak into smallish pieces, and trim whatever amount of fat suits you. For me that means not just fat, but anything that is sort of close to the fat. Put the meat into a tupperware with a bunch of flour. Put the lid on and shake it, til everything is coated nice. Throw a big blob of shortening into a stock pot, when it is nice and hot put the coated pieces of meat into the hot oil. When it is about halfway browned add the onion and chopped garlic. When the meat is browned and the onions are looking a bit cooked add the beef broth until the meat is just covered. I actually usually just use water and throw in some bouillon. Add the soy sauce and some pepper. Now turn it down to simmer with a lid for about 30 minutes. Stir periodically so it doesn't stick to the bottom. The flour on the meat will help the sauce to thicken. * Then add the diced tomatoes, when it is simmering again throw in the sliced peppers. If the sauce is to thin let it simmer without a lid, to thick? just add more liquid. In 10 to 15 minutes the peppers should be tender. Serve over hot rice.

*For Broccoli Beef, same directions, but after the meat has simmered for 30 minutes add fresh or frozen broccoli and a can of sliced water chestnuts. Again serve over hot rice.

These are both great as leftovers for lunch.

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