Wednesday, September 14, 2011

Pepper Steak

This is an awesome stir fry to make ahead and freeze.  The key to keeping a little crunch in your peppers is to add them last, just before freezing.  Then when you reheat they wont turn to mush.


2 lbs sizzler steak        6.00
1 Lg sweet onion            .75
1 green pepper               .85
1 orange pepper            2.o0 (ouch!)
1 red pepper                  2.00  (yikes!)
1 bag stir fry veggies    1.98
2 cloves garlic                 .15
2 1/2 C beef broth        1.50
8oz tomato sauce           .40  (I only used part of what is pictured, I froze the rest for another day)
1/4 C reduced sodium soy sauce
2 tsp steak seasoning
2 Tbsp canola oil
1 tsp ground ginger
3 Tbsp cornstarch
1 tsp crushed red pepper flakes
1 Tbsp of brown sugar (not pictured)


In a large pan warm the canola oil to medium high heat.  Slice the sizzler steak across the grain into thin strips.  Try to get them to about 1/4" thickness.   Add the sliced steak to the pan and sprinkle with the 2 tsp of steak seasoning.  When no longer pink remove from the pan with a slotted spoon and place the steak on a paper towel lined plate to drain.
Slice the onion and put into the same pan you used to cook the steak.  Saute them in the pan until just starting to get a little tender.  Then add the bag of frozen veggies and stir well.  Do not add the bell peppers! 
Add the tomato sauce, soy sauce, ground ginger, brown sugar and crushed red pepper flake.  Stir well.  In a small bowl stir the 3 Tbsp cornstarch and the 2 1/2 cups beef broth with a fork until well blended.  When the starch is completely dissolved and there are no lumps stir it into the pan with the onions and veggies.  Bring the veggies and sauce to a simmer and stir.  When the sauce is smooth and thickened then turn off the heat.
Now add the sliced steak and pepper to the pan.  Stir well. 
Divide the pepper steak mixture into three quart size containers and freeze.
When you are ready to eat the pepper steak please thaw in the fridge for two days.  Then warm on the stove.  Try not to cook it longer than necessary so the peppers don't loose all their crunch.  Serve over rice. 

I was able to make three dinners for $5.21 each plus the cost of rice.  My husband likes more salt in his stir fries, so I have him add more soy sauce to his bowl just before eating.  If your whole family likes salty food, then increase the amount of soy sauce in this recipe from 1/4 cup to 1/2 a cup. 

Christie aka Keeza