Pepper Steak with Potatoes

Name: Pepper Steak with Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 240 milliliters beef broth; 454 grams beef top sirloin steak, thinly sliced; 4 teaspoons cornstarch; 1 garlic clove, minced; 1 medium green pepper, julienned; 2 Tbsps olive oil; 1 small onion, chopped; 6 servings Pepper to taste; 6 servings Pepper to taste; 5 mediums red potatoes, cut into 1/4-inch slices; 118 milliliters water

Pepper Steak with Potatoes could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 6. One portion of this dish contains about 22g of protein, 8g of fat, and a total of 298 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up beef broth, water, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is perfect for valentin day.

Instructions

Place the potatoes and water in a microwave-safe bowl; cover and microwave on high for 5-7 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Microwave

Bowl

Meanwhile, in a large skillet, saute beef and garlic in oil until meat is no longer pink.

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Garlic

Beef

Meat

Cooking Oil

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Frying Pan

Remove and keep warm; drain drippings. In the same skillet, saute green pepper and onion until crisp-tender. Return beef to the pan.

Ingredients you will need

Green Pepper

Onion

Beef

Equipment you will use

Frying Pan

Add potatoes and pepper; heat through.

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Potato

Pepper

In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Corn Starch

Broth

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Sauce Pan

Drizzle over meat mixture; toss to coat.

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Meat

Equipment

Ingredients

Servings:

240milliliters

beef broth 454grams

beef top sirloin steak, thinly sliced 4teaspoons

cornstarch 1

garlic clove, minced 1medium

green pepper, julienned 2Tbsps

olive oil 1small

onion, chopped 6servings

Pepper to taste 6servings

Pepper to taste 5mediums

red potatoes, cut into 1/4-inch slices 118milliliters

water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Premonition Cellars Pinot Noir

This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.