Pepper Steak With Rice

This is one dinner that makes my husband feel that he's had a real meal. :-) It's delicious, filling, and I always make enough to ensure that we have leftovers for the next day.

I start with 1 1/2 pounds of beef sirloin steak, cut in slender slices about an inch long. Sprinkle the steak with about 1 T. of paprika and 1 clove of garlic, minced. Let that sit while sauteing the vegetables.

2 red bell peppers (I used Carmens from our garden) sliced, 3 ribs of celery sliced, and a medium onion chopt. In a large skillet, over medium high heat, saute veggies in olive oil. I like to use two silicone pancake turners for this job. THEN, remove the veggies to a plate and set aside.

Heat 2 T. olive oil in the skillet and saute the beef with paprika and garlic. The sirloin can still be a tad pinkish when you add the veggies back into the skillet with the beef. Now, stir in the sauce:

Sauce:
1/2 c. beef broth (I use Kitchen Basics)
1/4 c. burgandy
1 1/2 T. corn starch
1 t. honey

Heat over low til sauce is thick and glistening.

Just before serving, stir in 4-6 diced Roma tomatoes. (I've found that I can substitute my home canned tomatoes after draining the water from the jar of tomatoes.) Heat thoroughly.

Use sea salt, pepper, and cayenne for seasoning. Soy sauce is optional. I don't add it to the recipe, but set the bottle on the table. My husband likes it, but it gives me a headache.

Spoon meat and veggie mix over hot Basmati rice. Serve your happy family. Resist the temptation to eat all of it - so that you can have leftovers tomorrow. :-)

This post is linked to Tempt My Tummy Tuesdays
and Tasty Tuesdays
and Tasty Tuesday Parade of Foods
and Tuesdays at the Table
and Tuesday Tag-Along