quick and easy meals for 1 or 2

Pepper Steak

This is a fast, good and easy weeknight meal.



1/2 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
Salt and freshly ground black pepper
Garlic powder
Olive oil, or canola oil
1 medium bell pepper, sliced into 1/4-inch strips
½ med onion, thinly sliced lengthwise (root to top)
6-8 cherry tomatoes, cut in half, or one large tomato, chopped into golf ball sized chunks
1/2 Tbsp Worcestershire sauce
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1 Season the steaks with salt and pepper and sprinkle garlic powder over them, both sides. Place the steaks between two sheets of plastic wrap or I just use a plastic bag from the super market. With a meat pounder, pound the steaks to a 1/4 inch thickness. You don’t have to do the pounding thing, but it makes them real tender. If you don’t be sure to slice the meat across the grain and real thin. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain into strips.
2 While the steak is sitting, heat 2 Tbsp oil in a large skillet on medium high to high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Add the tomatoes and cook for another minute. Remove the veggies from the pan to a bowl and keep warm on the back of the stove.
3 Heat about an additional 1 tbsp of oil in the skillet on medium high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on at least one side, then stir. Cook for no more than a minute (for rare). Add the vegetables and Worcestershire and cook for a half minute longer, tossing or stirring. Remove from heat.

Some real easy Uncle Bens rice would go good with it.

You’re good!! Serve it up!!