Italian Style Pepper Steak
Ingredients
- 2 tbs olive oil
- 1-1 1/4 pounds beef for stir fry
- 1 cup sliced mushrooms
- 3 bell peppers thinly sliced into strips
- 3 tomatoes seeded and chopped
- 1 pound potatoes cut into small cubes
- 3 ounces tomato paste
- 1 small onion sliced thin
- 3 cloves garlic finely chopped
- 1 cup beef broth water works fine
- salt and pepper or your favorite italian seasoning ( I used Krazy Mixed Up Salt)
Instructions
- Seed and slice your peppers. Seed and chop your tomatoes. Chop your garlic. Slice your onions.
- Wash and cube you potatoes. Small cubes will ensure quick cooking.
- Wash and slice the mushrooms.
- Set the veggies aside and season your beef. Use whatever Italian seasoning you like. I used Mixed Up Krazy Salt, but salt & pepper also work great.
- Heat the olive oil in a large saute pan and cook the beef until no longer pink on medium high heat. It shouldn't take long. Work in batches if it all doesn't fit in the pan. Remove the meat to a dish.
- Add a tablespoon of olive oil and add all the veggies to the pan. Add some more seasoning and/or salt and pepper. Saute for 5 minutes or until the veggies start to cook down. Add 1/2 cup of beef broth (or water) and scrape up any sticky bits from the bottom of the pan.
- After about 5 more minutes drop the heat to medium and add the tomato paste. Make sure it gets mixed in very well with the vegetables. Add the remaining beef broth. Cook for an additional 10 minutes.
- Add the beef and any juices collected, back to the pan and cook for another minute or two. Check to make sure your potatoes are tender. You should have some "sauce" for serving over rice. Remove to a serving dish.
- Serve over rice!
Notes
If the pan is drying out, add some more beef broth or water.
If the potatoes are not cooked through, add some more beef broth or water until the potatoes are tender.
If the mixture is too "soupy,"slightly raise the heat until the desired amount of sauce is left.