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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I created this recipe after seeing an Asian version of pepper steak. The pretty peppers make this dish look so attractive and are a nice sweet contrast to the peppery beef.—Sharon Wolf, Camrose, Alberta Ingredients:
1-1/2 pounds ground turkey or beef |
1 small onion, chopped |
2 teaspoons coarsely ground pepper |
2 garlic cloves, minced |
4 tablespoons beef broth, divided |
1 each large sweet red, yellow and green pepper, chopped |
2 tablespoons oyster sauce, optional |
1 tablespoon soy sauce |
2 teaspoons cornstarch |
3/4 cup cashew halves |
Directions:
1. In a large skillet, cook the beef, onion and pepper over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add garlic to skillet; cook for 1 minute. Stir in 2 tablespoons broth. Add peppers. Cover and steam for 1 minute.
2. Return beef mixture to pan. Stir in oyster sauce if desired and soy sauce. Combine cornstarch with remaining broth until smooth; gradually add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cashews. Yield: 6 servings.
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