Beef + Pepper Stir Fry

YOU WILL NEED :

• 1 ½ to 2 pounds thinly sliced beef cut of choice (we like fast fry or sirloin, pounded thin and sliced)
• 1 tablespoon sesame oil to coat pan
• ¼ to 1/3 cup water for your pepper steak sauce
• Optional vegetables : broccoli, sliced bell peppers, sliced onions
• 2 cups water for your rice

DIRECTIONS

1. Remove small clear bag from your pouch and set aside
2. Empty contents found directly inside your pouch (rice) into a medium sized saucepan. Add 2 cups water. Bring water to a rolling boil for 1 minute, stirring. Then set your heat to simmer and add lid to your rice. Simmer for 10 minutes being careful not to burn the rice at the bottom. If your stovetop runs hot, turn down your heat as far as you can. Remove your rice from heat and let sit for 20 minutes with lid on, no heat. When rice has absorbed all the water, fluff with fork. Keep warm
3. Heat a large skillet to medium-high heat
4. Add oil along with your beef and 1 tablespoon of your mix found directly inside your pouch. Stir fry until your beef is brown. Remove beef from your pan and set aside
5. Add vegetables to your already hot pan. Add more oil if needed. Stir fry your vegetables on medium-high heat until they begin to soften. Add remaining contents of your pouch along with 3 to 4 tablespoons water (add more water for extra peppercorn sauce to desired taste preferences).  Continue to cook down your vegetables in the sauce for another 1 to 2 minutes until they reach desired tenderness.
6. Return beef to pan, toss to coat and let simmer for another 1 to 2 minutes until beef is warmed through
7. Serve in bowls, optionally with cooked or steamed rice

Notes

• You can use a sirloin cut of beef, slice thin and toss beef, sesame oil, contents of clear unlabeled bag into your slow cooker, set on low for 4 to 6 hours until tender and cooked through.
• Freezes well. Create individual burrito wraps and wrap in plastic wrap or toss into a freezer bag after wrapped. They make great quick lunches and dinners.