Pepper Steak

My mom and dad have a place just outside of Benton, AR called Griffin Daylilies and Produce. My mom is constantly bringing me over all kinds of produce, yea me.

Anyway, the other day she dropped me off a bag full of all different kinds of peppers. I had yellow ones, green ones, purple, red,,,,, a rainbow of colors. Some hot, some not, all delicious.

So they didn't go to waste, I decided Pepper Steak sounded delicious. I served it over Mushroom Rice Pilaf. Both recipes were adapted from Rachel Ray. It was Scrumptious!

The rice would be great on it's own, as a side dish for,,,whatever, everything. I actually ate it out of the fridge, cold, for breakfast the next morning. (I don't have pictures of making the rice but it was really easy, and good).

Simply, here's all I did.

Brown your meat in hot oil then remove to a plate and set aside.

In the same pan add the onion and all those beautiful peppers you selected.

By this point you have added in the flour, sherry, broth and tomato paste.

Here is your finished dish. It really did turn out super delicious. 

I really enjoyed it and I'm pretty sure you will too.

Pepper Steak

Ingredients

Mushroom Rice Pilaf:

1 tablespoon extra virgin olive oil

1 tablespoon butter

10 white mushrooms, chopped

1 3/4 cups water

1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces

2 tablespoons parsley leaves, chopped

Pepper Steak:

2 tablespoons vegetable oil

2 pounds tenderloin tips or sirloin, cut into chunks

Coarse salt

2 tablespoons butter

1 1/2-2 cups of peppers (your choice), seeded, 2 inch dice

1/2 white onion, sliced

2 tablespoons flour

1 tablespoon tomato paste

1/4 cup dry sherry 

1 1/2 cups beef broth

1 teaspoon coarse black pepper

Directions

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot; bring to a boil. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. 

Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables, stir in and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in broth and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Tip:  Have your broth ready to add before you add your sherry.

Give it a try and let me know what you think.

Andrea