Pepper Steak

Good evening! I have a bunch of new recipes I am excited to share this week! But first up, an oldie but goodie! Sometimes, I forget how much we like a recipe until we have it again and this was definitely one of those times. This is great for a night when you aren’t EXACTLY sure when everyone is going to be able to sit down for dinner. You can keep it covered and simmering away on the stove (stirring occasionally) for as long as you need. This recipe features Tony Chachere’s creole seasoning. It is one of my favorite pre-made seasoning blends to use. We served this over rice, but it would also be great with egg noodles.

Pepper Steak

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Ingredients

2 lbs Top Sirloin, trimmed and sliced against the grain
2 Tbsp Butter
3 cloves of garlic, finely chopped
2 cups beef broth
1 (28 oz) can crushed tomatoes (or) 2 (15 oz) cans diced tomatoes with juice
1/4 cup reduced sodium Soy Sauce
1/2 tsp Tony Chachere’s Creole Seasoning
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 TBSP corn starch
1/4 cup cold water

Instructions

Melt Butter in a large nonstick Skillet. Brown sirloin strips for about 5 minutes over med/high heat. Add chopped garlic, Bell Peppers and Onion slices. Cook for 1 minute more, stirring constantly. Add beef broth, crushed tomatoes, soy sauce and creole seasoning. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. In a separate bowl, dissolve cornstarch in cold water. Add the cornstarch mixture to the sauce. Bring heat up to medium. Cook for 5 more minutes, stirring often until thickened. Serve over white rice or egg noodles.