Weeknight Pepper Steak

I’ve been wanting to try a pepper steak recipe for a while but hadn’t really found one that motivated me.  I was looking through the new “McCormick Cooking with Flavor” cookbook and found this one.  Mike and I haven’t been feeling well, so I wanted something that would be a quick fix– this “weeknight” recipe qualified!  My only regret was that the meat that they called for was not on sale so I settled for a similar cut.  It was cut thin enough that it wasn’t a huge deal, but for people with strep thoat– splurging for a more tender piece of meat probably would have been a wise move!  My only other change for next time would be the red pepper flakes. (I didn’t have ground so I used crushed instead.)  It wasn’t too hot, but did have a bit of a spicy aftertaste.  For Mike, it was his favorite part… I really don’t know that he’d miss it next time if I just left it out, though!   

Weeknight Pepper Steak

1 package McCormick brown gravy mix

3/4 cup cold water

1 tbsp soy sauce

1/4 tsp ground red pepper

1 tbsp oil

1 lb boneless beef sirloin or flank steak, cut into thin strips

1 small onion, cut into thin wedges

1 medium green or red bell pepper (or 1/2 of each) cut into thin strips (I used 1/2 each of a red, green, and orange pepper.)

Mix brown gravy mix, water, soy sauce and red pepper until well blended.  Heat oil in large skillet on medium-high heat.  Add steak; cook and stir for 2 minutes or until no longer pink.  Stir in gravy mixture, onion, and bell pepper.  Bring to a boil.  Reduce heat to low; simmer for 6-8 minutes or until sauce is thickened, stirring occasionally.  Serve over rice, if desired.

~ by The O'Briens on March 30, 2008.