Tri-Color Pepper Steak (9 P+)

As promised, here is the recipe that will make your mouth water. The first time I made this I was sure that nothing this simple could possibly taste good. I like to complicate things. It's my nature. But once again, Ellie Krieger proved me wrong.

This recipe is from her new cookbook called So Easy: Luscious, Healthy Recipes for Every Meal of the Week.

Here's what you need:
4 teaspoons olive oil 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, sliced 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 tablespoon cornstarch, dissolved in 1/4 cup cold water

Here's what you do:
Heat 2 teaspoons of the oil in a large skillet over medium/high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.

Heat the remaining 2 teaspoons of oil in the same skillet over medium/high heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers and 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 thickens.

Serve over brown rice so you can soak up every tiny bit of the sauce.



Sidenote: You may have noticed that the name of the recipe is "Tri-color Pepper Steak" and my picture only shows two colors of peppers. This is because the yellow/orange/gold peppers were not on sale while the red and green peppers were. This seems discrimatory to me. I did seriously consider calling this recipe Christmas Pepper Steak (red and green - get it?) but then I decided that was too goofy.

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1 serving = 1/4 of the recipe = 9 WW Points (not including rice)
Source:  Ellie Krieger