March 14, 2010

Southwestern Steak and Peppers

Posted in Beef at 8:52 pm by Sheila OConnell

Here is an easy skillet recipe for steak and peppers that is sure to please.
The chilli powder is key.
(I use higher proportions below for 4-5 servings)

2-4 cups Egg noodles (1 cup per serving)
1/2 to 1.25 lbs flank steak or sirloin strips
6-10 mushrooms (baby bella or white)
1 green pepper
1 red pepper
1 large onion (sweet)
1 jalapeno pepper
1/2 tsp chilli powder
salt & pepper
Olive oil & butter
1/4 cup (or so) beef broth
1 tblsp corn starch

Put large pot of water (salted) to boil for noodles
(once steak and mushrooms are cooking below)
add egg noodles to boiling water and cook 8-9 minutes
drain noodles, put back in pot with a little butter to prevent sticking

Cut peppers into 1/2 in wide strips (smaller strips for jalapenos)
Cut onion into 1 in wide strips
wash and slice mushrooms (not too thin)
Slice steak into thin slices – flank steak slice across grain
heat skillet with 1-2 tblsp olive oil, when hot and aromatic …
fry peppers for 4-5 minutes on med-high heat
add onions for a few more mintes – stir frequently
when tender, remove peppers & onions to plate
add a little more oil and 1 tbls butter
add steak strips – salt & pepper to taste – saute for 1-2 min per side
push steak to side of skillet and add mushrooms
saute mushrooms for 5-6 minutes, turning mushrooms & steak
add chilli powder, stir, then add peppers and onions.
turn heat down to medium, let heat 2-3 minutes
add beef broth – cook 2 minutes
mix 1 tblsp cornstarch and 2 tblsp water, add to broth, stir well

dish out noodles and top with steak and peppers

serve with salad and Washington State Cabernet. mm mm good!

Posted by Dad


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