Quick & Tangy Steak & Veggie Skillet

I love when I find something I haven’t made in ages and it completely surprises me in the best way. The skillet sizzles as strips of beef hit the heat, the garlic drifts up in a cloud, and those bright red peppers bring a cheerful pop of color to the pan. A quick swirl of sauce adds just enough tang, and before you know it you’ve got something cozy, comforting, and a little bit bold spooned over a bed of rice. (But I’ll admit I’ve never made it the same way twice! )

Let’s Cook!

Tip: Don’t worry if you forget a step: this recipe is forgiving.

• Slice the beef into 1/4″ strips. Toss with sesame oil and garlic
• Heat a large skillet until hot. Working in batches, add the beef and stir fry for a couple minutes until the outside is no longer pink.
• Remove from the skillet.
• In the same skillet, add the pepper slices, half the soy sauce, and 2 tbsp water (or beef stock if you have a bit in your fridge) Cook until the peppers are crisp-tender (about 5 minutes)
• Add the spinach and cook until just wilted
• Stir in the ketchup, remaining soy sauce and steak.
• Heat through and spread over the rice.
• Top with the green onions

And in case you thought I was exaggerating about the I forgot the spinach in this pic, so don’t wonder why you can’t see it! I also forgot to cook the rice, so I grabbed some ramen noodles out of the pantry and used those because they were ready in minutes (I love the Ocean’s Halo Organic ones). In a more positive substitution, I’ve become completely hooked on chipotle ketchup and that added a smokey depth to the sauce that had everyone asking “What AM I TASTING?” In a good way!

We’re all about flexibility in my kitchen!

Eat well friends!

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