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.
