May Taste Bud Theme- Cooking With Color - Taste Bud #5 Pepper Steak

Yep I am behind, I should have put my theme up on the first, but I think I mentioned something about May being my impossibly busy month. I am not expecting to be able to post much this month actually, so as my daughter always says; you get what you get and you don’t have a fit.

I chose cooking with color for May because for me its when the grass gets green, flowers might start blooming (not this year) but when I worked at the greenhouse for years this was the month we got into full swing.

This recipe is Markus’ absolute favorite, I swear I could make this once a week and he would never get sick of it, and the funny thing is it’s so easy anyone could make it.

1 large round or flank steak or 3 small, about 2 pounds cheap steak
2 Tblsp E.V.O.E. or vegetable oil
1 large green bell pepper
1 yellow bell pepper
1 red bell pepper
1 small onion
3 Tblsp black pepper
2-3 cups uncooked rice

Cook your rice per package instructions set aside (keep warm) coat large frying pan with oil, cube steak 1 inch pieces, cook in pan with lid until well done and caramelized, add more oil if needed, don’t cook dry. Add black pepper, slice all peppers and put into pan with steak when it appears done. I usually add a cup or two of water at this point to help the peppers cook and it makes a little sauce, just don’t let this cook dry. Chop onion, add after peppers. Cook over medium heat until peppers and onions are cooked but still slightly firm. Serve over rice. You can add soy sauce or salt to taste.