You Were Thinking It...But...: QUICK Week Night Meal: Pepper Steak

I'm going to see how simple it is to post pics and run through a recipe. I encounter a lot of people who are intimidated by the prospect of cooking. It can be daunting, if you've never really been one to "throw down" in the kitchen. It doesn't have to be overwhelming. You just need some simple go-to recipes and a few handy techniques that can be used over and over and OVER again...until you get comfortable enough to buy a cook book and ACTUALLY USE the recipes found inside. (smile)

I'm starting with this recipe because this is what I actually made for dinner, tonight. I bought the beef on sale and I had left over Bell peppers and I ALWAYS have ONIONS, GARLIC, FLOUR AND BROTHS on hand. <<---Get like me!

Okay, First you need a thin steak---minute steaks work perfectly. Cut these steaks into strips AGAINST THE GRAIN. Season them with Salt, Pepper, Garlic and Onion Powder...to taste. I'd say about 1 tsp each, if you're cutting up a point of steak. Set the steak aside...

Next, cut up about one and a half Green Bell Peppers, One medium Onion and about 2 cloves of garlic. Whether you chop up the vegetables into medium chunks or cut them lengthwise, is up to you...I cut mine lengthwise.

Okay...Set the vegetables aside. Now, you need to heat a large skillet or wok up and add about 2 tbsp of vegetable oil to it. Stir in the meat--in batches and sear it quickly, then remove the meat (do NOT place the meat in the same dish it was held in, while it was raw) and place the vegetables in the skillet or wok. Add salt and pepper to the vegetables and let them saute for about 5 minutes. Remove the vegetables --you can place them where ever you were keeping the meat.

I prefer a sauce/gravy for my pepper steak...so let's get to that.

After you've removed the veggies, you will need to put some more oil in your pan. I would use about 3 tbsp. Let the oil heat up a little, then add about 2 tbsp of All Purpose flour.

Cook this mixture (called a Roux) for about a minute or two...it should get thicker and browner...

Season your Roux...salt, pepper, garlic and onion powder work very well. Add some beef stock...

Now, add your meat and vegetables back into your roux and cook them for about another 2 minutes. This will allow the meat to fully cook, without becoming dry and tough and also mix the flavors together well. Yummy...