As much as I love to cook, some nights, I just want to pop something in the microwave or order take out. Call it laziness if you want. I call it just, being human. But, what I consider the ultimate, is when I can cook dinner from scratch that involves minimal effort on my part. My biggest TJ’s “splurge” is usually on pre-cut meats and vegetables. I call it a splurge because it usually costs a few bucks more to get a food item processed. But those few minutes I am spared are well worth it! I mean, come on, the thought of making soup from scratch was a little daunting before I the wonderful Mirepoix Mix, am I right?? Another pre-sliced and diced item I regularly purchase is the Beef Steak Tips, which I decided to bust out for dinner tonight. You can, of course, always use regular tenderloin or sirloin, and just slice into chunks or strips.
When I think of “easy dinner,” my mind jumps right to clean up, which means my easy dinner usually involves no more than 1 pot or utensil. I have seen a bunch of one pot pasta dishes on Pinterest, and I’ll admit, I am a little nervous to try them. I just can’t wrap my head around how it would taste good to throw raw onions and uncooked pasta and tomatoes in a pot with water and have it com out tasting delicious. I hope to prove myself wrong in the future, but, For now, I’ll just stick to crock pots and woks.
Some of my favorite veggies to cook with beef are bell peppers and onions. I often pair my carne asada with fajita style peppers and onions. Same with sausages. I wonder why I even thought I would choose a different veggie for my easy mid-week stir fry? I am sure there are great combinations out there. What do you put in your stir-fry? Leave me a comment!
Bell Pepper and Steak Stir-Fry
- 2 Tbsp olive or peanut oil, divided
- 1 lb package of beef tips
- 2 bell peppers, cut into large chunks
- 1/2 medium onion, cut into chunks
- 2 tomatoes, diced
- 1 bag of microwave brown rice
- 1/3 cup low sodium soy sauce
- 2 tsp Sriracha
- 1 1/2 tsp Garlic Powder
- 1 tsp brown sugar
- 1 tsp honey
- 2 tsp corn starch
- 1 tsp rice vinegar
- Put 1 Tbsp of oil in wok or large pan, and heat on hight. Once oil is hot, add onion and bell peppers and cook until they just start to get soft, about 5 minutes. Remove from pan.
- Meanwhile, combine all ingredients for sauce in a separate bowl.
- Add other tbsp to pan, and add beef tips (salt and pepper to taste prior to cooking). Cook until no longer pink, about 5-7 minutes.
- Add cooked bell peppers and onions, diced tomatoes and sauce mixture cook for another 5 min. Sauce will thicken a little bit. Remove from heat and serve with your favorite whole grain rice. I prefer the frozen brown rice that can be microwaved for 3 minutes and serves two.
Estimated Nutrition Information Per Serving (does not include rice):
Calories: 316 Carbs: 18g Fat: 17g Protein: 24g Sodium: 720 mg Sugar: 7g