Pepper Steak

(notice the salad with the pepper steak, mom?)

I never thought that I would ever say this, but I really love pepper steak.  All those green things used to make me squirm in my seat when I was a kid.  Somehow, I managed to break free from my carb loaded, veggie free childhood dietary habits and now I enjoy green things.

In my opinion, the best recipes are the simplest recipes.  This pepper steak recipe is very simple and very tasty.  I found this recipe in my favorite, most-frequently-used, go-to recipe book.  It's called "The Family Cookbook".  I love the cover of this cookbook.  It's covered with pictures of all of my favorite people.

Pepper Steak

• 2 green bell peppers, seeded and sliced in strips

• 2 tablespoons olive oil

• 1 1/2 pounds chuck steak fillets, blade steaks, or tenderized round steak

• 1 cup water

•  1 teaspoon Italian herb seasoning

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

 In a heavy skillet, sauté peppers in olive oil. Remove peppers; set aside. In same skillet, cook steak for about 5 minutes on each side, or until done. Slice steak and arrange on a hot platter with peppers.  Stir water, Italian herbs, salt, and pepper into the hot skillet, stirring and scraping to get the dregs (brown bits from cooking meat). Boil to reduce to about 1/3 to 1/2 cup. Pour over beef and peppers. Serve with hot cooked rice. Serves 6.

Get your rice going first then work on the peppers while it's cooking.

Six basic ingredients.  Well, seven if you count the water.

Slice the peppers into long skinny strips and saute in olive oil.

Remove peppers and set aside.  Brown the steak in the delicious, green peppery oil.

Thinly slice steak crosswise (against the grain) so the pieces are easy to eat.

Stir in water, Italian herbs, salt and pepper.  Boil to reduce to about 1/3 - 1/2 cup.  

Pour juice over beef and peppers.

Serve with hot rice and a salad to a happy husband.