Quick and Easy Beef Pepper Steak

Last night, neither Dan nor I were feeling great (We're sharing a head cold. Ain't love grand?), so although we usually go out to dinner on Friday night, I cooked, and we stayed home.

The occasion called for something that didn't require a lot of effort because I really did feel lousy. This "quick and easy" beef pepper steak was on the table in a half-hour, about the time it took to cook the rice.

What you'll need:

1# lean beef, sliced in thin strips
2 T Canola or olive oil
1/2 sweet onion, sliced in julienne strips
1/2 green bell pepper, sliced
1/2 sweet red pepper, sliced
1 large can stems and pieces mushrooms, drained
2 cloves of garlic, minced (or dry, granulated garlic to taste)
1 medium tomato, cored and cut in wedges
2 cups cold water
2 envelopes of McCormick's Brown Gravy mix
Salt and Pepper to taste
4 servings cooked long-grain white or brown rice

It really doesn't get easier than this. While your rice is cooking on the back burner, just brown the beef, onions, peppers, mushrooms and garlic in 2 tablespoons oil until tender.

Add 2 cups of cold water, 2 envelopes of brown gravy mix and the tomato wedges. Continue to cook over medium heat (stirring frequently) until the gravy thickens, about 3 or 4 minutes. Salt and pepper to taste. Serve over hot rice.

You can also use halved cherry tomatoes if you like, but do wait until the end to add them as they tend to get mushy if they're cooked too long. You want your tomatoes to still be somewhat firm when you serve the dish.

Don't care for rice? This recipe tastes great served over wide egg noodles. Also, while I wouldn't promote McCormick's Brown Gravy mix as a healthy dining option, it is worth noting that a 1/4 cup serving of their gravy is only 20 calories. You get the satisfaction of the comfort food you crave without totally blowing your diet. Yay! Quick as that, dinner is served.

BTW, I feel much better this morning; thanks for asking. :)

~ Robin.'