Tuesday, June 29, 2010

Pepper Steak

I found this recipe in my very first Cooking Light cookbook. We love it around here and have for years. The only thing I do differently is add a fat free brown gravy packet because we like a little extra sauce since we serve this over our rice. This dish goes really well with corn and garlic bread.

2 teaspoons olive oil
1 pound sirloin tips
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tsp worcestershire sauce
1 large Vidalia or other sweet onion, cut into 1 1/2-inch pieces
1 green bell pepper, seeded and cut into 1 1/2-inch pieces
1 red bell pepper, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 2 tablespoons water, divided
2 teaspoons tomato, basil, and garlic seasoning blend (such as Mrs. Dash)
1 packet brown gravy (optional)

Cut up peppers and onion, set aside.
 Heat oil over medium heat. Sprinkle sirloin tips with worcestershire, 1/4 teaspoon salt and pepper. Add beef to pan, and cook 3 to 5 minutes, stirring frequently, or until desired degree of doneness. Remove beef from pan; set aside, and keep warm. Add onion and peppers to pan; sauté 3 minutes. Add 2 tablespoons water; cook 1 minute.
Add beef to onion mixture; sprinkle with seasoning blend and remaining 1/4 teaspoon salt.
Add 1/4 cup water to pan; bring to boil, scraping browned bits from bottom of pan. Cook, stirring constantly, 1 minute.
Serve over rice or alongside a baked potato and corn with garlic bread. Enjoy!

1 comment:

Rebekah said...

This is a childhood fav. of mine and I love making it for my family.

Rebekah @ www.kidsdoeathealthy.blogspot.com