Remember that old Dr. Pepper commercial? I'm singing it in my head now which means it will be there for a while. Of course all it will take to erase it for me is for one of you to say something that reminds me of a song and I'll be off...singing that tune for a bit as well.
This week I didn't do a whole lot of cooking thanks to all sorts of things, the biggest of which is that weeone has successfully mastered riding her bike with no training wheels!!!! WOOOHOOO! and WHEEEEEEEEE! It's about time, but I'm thrilled for her. So there was LOTS of bike riding in our world this week.
Look at her go!!! I was a proud mom, that's for sure!
So now we've purchased a new bike for her that's a bit bigger and will give her some knee room and I've ordered a bike for myself, so we can ride bikes to school! It's a really cool thing at school to clip your bike helmet to your backpack - it's tells the world that "I ride to school," and "I'm cool." She's cool.
We did have to eat, though. And eat we did. I am a huge Ellie Krieger fan - love her previous cookbook and have posted multiple recipes on this blog by her. She has a way of taking favorites and making them really healthy, hearty and tasty. Well, Ellie's latest cookbook, So Easy came out and I'm already a fan. First up? Tri-color Pepper Steak. We like Asian food in this house, but typically we go out to eat when we want it or order in. I just haven't successfully made Asian food at home yet, but this recipe seemed straightforward, simple and didn't dirty a lot of pots (You know how I hate the 5 pot/pan dinner!).
The verdict? A keeper. Simple, and quick, this pepper steak is light on the rice, heavy on the veggies and perfect on the beef. It leaves you not feeling deprived, but feeling like you got exactly what you wanted and your body needed. The wine adds a great depth of flavor, so definitely add it. Plus, then there's an open bottle calling your name. You really shouldn't cook with wine without drinking some along the way too!
You start here -
Get to here -
But end up with this -
Tri-color Pepper Steak
4 teaspoons canola oil
1 1/4 pounds top round, London broil or flank steak, thinly sliced
5 large assorted bell peppers (such as a mixture of red, yellow and green; about 2 pounds total)
1 large onion, slice into half moons (about 3 cups)
4 cloves garlic, sliced
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
3 cups cooked brown rice
Heat 2 teaspoons of the oil in a large skillet over meidum-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meant with its juices to a plate.
Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.
Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook untnil the mixture thickens, about 2 minutes. Serve over rice.
Makes 4 servings
Serving Size: 2 cups pepper steak plus 1/4 cup sauce, 3/4 cup brown rice
Per Serving: Calories 540, Total Fat 14g (Sat Fat 4 g, Mono Fat 6.5g, Poly Fat 2g), Protein 39g, Carb 55g, Fiber 7g, Cholesterol 50mg, Sodium 410mg