Easy Pepper Steak

This recipe was inspired by a Freezer Meal Workshop and the need to use up loads of garden tomatoes from my dad’s neighbour!  She sneaks into his garage and leaves them on the stoop when he’s at work so he can’t say no to them! Funny thing is, he grows his own as well so he winds up with more than he knows what to do with when he’s mostly just cooking for him and my mother.

It has quickly become my eldest daughter’s favourite and when I say we’re making it for dinner she squeals with delight!  It comes together really quick if you’re using fast fry steak and has so many robust flavours it’s sure to become a fave at your house too!

prep

10 minutes

cook time

20 minutes

makes

8 servings

Ingredients

  • 1.5 lbs fast fry or round steak, thinly sliced
  • 3 large bell peppers, sliced
  • medium red onion, sliced
  • 1/2 lb mushrooms, sliced 
  • 1.5 lbs field or vine tomatoes 
  • 1 can tomatoe paste
  • 1/4 C soy sauce, tamari or coconut aminos
  • 2 Tbsp minced garlic or 3-4 cloves freshly crushed garlic
  • 3 Tbsp Beef & steak seasoning 
  • 2 tsp raw honey
  • Sea salt & black pepper, to taste
  • Crushed red chilis to taste

 

  • 2 Tbsp avocado oil
  • Brown rice Ramen noodles

Instructions

  1. In a food processor or high powered blender, combine tomatoes, tomatoe paste, coconut aminos, minced garlic, beef & steak seasoning, honey, salt, pepper & crushed chilis.  Blend until smooth.  Set aside.
  2. Heat avocado oil in a large pan or wok over medium-high heat.
  3. Add sliced steak and onion and quick-fry 2-3 minutes until onion starts to soften.
  4. Add mushrooms and peppers and fry until soft. 6-9 minutes.
  5. Bring 8 C water to a boil and prepare noodles.
  6. While noodles are cooking, add tomatoe sauce from blender to pan with steak and veggies.  By the time noodles are cooked as per directions, your sauce should be heated through and beginning to simmer.  Drain noodles, serve immediately.  Enjoy!

Notes

If using a tougher cut of beef, you could add all ingredients except oil and noodles to a slow cooker and cook on low for 4 hours.

Alternatively, if looking for ways to store summer garden veggies for later use, prepare sauce as directed in step 1.  Add all ingredients besides oil and noodles to a freezer safe bag or container.  When ready to use, thaw overnight in fridge and heat until beef is cooked through in wok or large saute pan.  Alternatively, dump everything into a slow cooker and cook on low for 4 hours.