Thursday, September 22, 2011

We're Saucy!

So Mr. Lawyer's mom loaded us up with all sorts of goodies this past weekend which included our own tray of eggplant parm (thanks Mrs. T!). I had hoped that it would last us a few days but alas, Mr. Lawyer ate half of it the first night and then had some for breakfast. So it only lasted us two days. Sad story.
There was a random comment about eating meatless two nights in a row so I decided to treat the boy plus we had a bunch of peppers (thanks again Mrs. T!). Look at the pretty colors!
When we started cooking together in Syracuse this was one of the first recipes we tried. It's quick, easy and other than the beef and peppers, you probably have everything in your kitchen. It's very versatile: you can eat it with rice or in a tortilla, use whatever color peppers you want, you can easily increase or decrease the amount of peppers or meat, and you can experiment with flavors of bbq sauce. The first time we used brown sugar hickory sauce and this time we used Sweet Baby Ray's, both were delicious.
Saucy Pepper Steak
(Kraft Food and Family Magazine)
1 each green, red and yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. boneless beef sirloin steak, well trimmed, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup Barbecue Sauce
2 cups hot cooked long-grain brown rice
1. Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions, cook for 6 to 8 minutes. Transfer to large bow and keep warm.
2. Add meat, garlic and black pepper to skillet; cook and stir 3 minutes. Add soy sauce; cook 1 minute or until meat is done. Stir in barbecue sauce; cook 2 to 3 min. or until heated through.
3. Combine meat and veggies, serve over rice.
Night 1: with spanish rice!
 Night 2: leftovers on tortillas!

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