Steak with Peppers and Onions

Ah, Steak… glorious steak. I love it anyway I can get it. This is one of my favorite ways. this recipe is really more about the meat than the peppers and onions. They just add that hint of flavor. I make this several ways, and this is by far the best… it’s all about that steak, bout that steak….

Ingredients

1 1/2 to 2 pds ribeye steak ( cut into strips)

1/4 of a white onion ( cut into slices)

1/2 of a green bell pepper ( any pepper that you like will work fine) cut into strips

1/4 cup canned diced tomatoes with a bit of the juice ( saved the rest of them of another day)

1 tablespoon Badia™ Complete seasoning

1 teaspoon Badia™ Roasted Garlic Powder

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 cup beef broth

1 tablespoon corn starch mixed in 1/4 cup water

Rice for serving ( I love Minute Rice™ cooked in Beef Broth and a bit of Soy Sauce for this recipe, but it’s all a matter of taste)

this was four thin ribeye steaks that I sliced up into strips. Cut the meat while it is cold. you will season it next and then cover and allow it to come up to room temperature.

NOTE: any meat will work, but I get such a good deal on these and they really are tasty… also, I do not trim the fat, sorry…but where’s there is fat there is flavor.. please feel free to trim yours off if you prefer…

Season meat with the Badia™ Complete, Garlic, Soy and Vinegar.

Cover and allow to come up to room temp ( it really is the best way to cook steak)

Add just a bit of canola or veggie oil to a nonstick pan and cook your meat on med high in batches. Cook each batch to med-rare. Then remove and put on a plate… don’t put a paper towel on your plate… you’ll want the juices that collect.