You could be cooking with the pros!
Warm 106.9 invites you to get cooking in the land of lean beef at the Healthy Beef Cooking Class hosted by Washington's Family Farmers and Ranchers and Daryl Summers on Saturday April 17th! Join Daryl and her husband Scott for a fun couple's evening out, plus if you love to cook then this is for you! Work alongside a chef and registered dietitian while you prepare and enjoy delicious and nutritious beef dishes. You'll leave with the Healthy Beef Cookbook so you can keep on making delicious lean beef recipes at home, and a $100 gift card to FX McCrory's! Sponsored by Washington's Family Farmers and Ranchers. Beef. 29 lean cuts. One Powerful Protein and your station for Today's Soft Favorites, Warm 106.9.
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Beef Pepper Steak
Makes 4 servings.
Total preparation and cooking time: 30 to 35 minutes
Marinade time: 30 minutes to 2 hours.
Makes 4 servings.
Total preparation and cooking time: 30 to 35 minutes
Marinade time: 30 minutes to 2 hours.
Ingredients:
1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
1/2 cup prepared Italian dressing
Salt and pepper
2 large bell peppers, any color, cut into 1/8 inch strips
1 onion, cut into 1/8 inch wedges
Directions:
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
