Steak & Peppers
2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Concentrated Beef Broth
1/4 cup water
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
- Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.
- Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
Beef Noodles
1 1/4 pounds ground beef
16 oz package frozen oriental stir fry mixture
2 3 oz packages ramen noodles
1/2 teaspoon ground ginger
3 tablespoons each thinly sliced green onions and peppers
In a large skillet, brown ground beef, drain, Add 1/2 cup water, simmer 10 minutes then transfer beef mixture to separate bowl. In skillet combine 2 cups water, vegetables, broken up noodles, both seasoning packets and ginger. Bring to boil, reduce heat. Cover and simmer 3 minutes or until noodles are tender. Return beef to skillet, then stir in green onions/peppers. Serve from skillet.
Pepper Steak
1 1/4 pounds steak, cut into strips
14 ounce can beef broth
1 pound chopped bell peppers and onions (to taste)
2 tablespoons cornstarch
Sprinkle pepper over steak, brown strips in a large skillet with a little oil. Pour beef broth over steak, add peppers and onions, 3/4 cup water and a teaspoon salt. Bring to boil, reduce heat and simmer 15 minutes. In small bowl combine cornstarch and 1/4 cup water – pour into skillet, cook until mixture thickens.
