I was trying to think of a way to use up the thin beef steak we had in the freezer. After looking at several recipes for Pepper Steak, it looked easy enough so I raided the fridge to see what vegetables we could add in. I’ve gotta’ say, the longest part of this entire meal was the cutting of everything. I guess you could say I Julienned it. Really, I just cut everything into little strips. It definitely had some kick to it. You could always tone down the red pepper flakes & garlic. Enjoy!
Pepper Steak over Rice
1 Tbs Olive Oil
1 pound lean steak sliced into thin strips
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tsp red pepper flakes
1 zucchini, cut into strips
1 red pepper, cut into strips
1green pepper, cut into strips
1/2 yellow onion, cut into strips
3 cloves garlic, minced
1 pkg dry brown gravy mix, mixed with 1 c cold water
Heat Olive Oil in large sauté pan. Add steak. Once meat begins to brown, add Soy Sauce, & Worcestershire Sauce.
Add the zucchini, red and green peppers, onions, garlic, & red pepper flakes. Cover and let cook for about 5 minutes over medium heat.
Whisk the gravy mix into the water and then add to meat & vegetables, stir, cover, and let simmer for about 15 minutes until the sauce thickens.
Serve over brown rice.