Here’s an exciting variation on traditional pepper steak, with the summery addition of fresh pineapple! Can be made ahead and reheated.
Pepper Steak with Pineapple and Broccoli
by Rachel Rosen
Serves 6 hungry teenagers or 8-10 average size adults
2 Grow & Behold Pepper Steak
2 tbs Bragg’s Amino Acids Liquid
Use a non-stick pan and spray with non stick oil spray. Saute pepper steak with 2 tbs Bragg’s. This can be done in two batches if your pan is small. Saute meat until it is cooked medium rare. When meat is done, put meat into a large baking or serving dish.
1 1/2 stalks organic broccoli, cut into flowers and stalks into coins
1 onion, sliced into wedges
3-4 colored peppers, sliced into 2″ chunks
2 tbs Braggs Amino Acids Liquid
1 tbs olive oil
Using the same non stick pan, add 1 tbs olive oil and heat. Add onions and sauté until translucent. Then add pepper chunks, broccoli pieces and Bragg’s. Saute until cooked but vegetables are still firm. Add vegetables to beef.
1/3 large pineapple, cut into 1″chunks
1″ chunk of fresh ginger, grated on a rasp
2 large garlic cloves, minced
Add pineapple to sauté pan and heat for about 3 minutes until fragrant and warmed through. Add pineapple chunks, minced garlic and grated ginger to pepper steak mixture and stir through until well mixed.
Reheat in over at 325F for 20-30 minutes. Serve with brown rice.