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3 Yummy Beef and Pepper Recipes

September 7, 2012

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.

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