Pepper Steak with Orzo

During hot summer nights I like to use my kitchen appliances at minimum.

If it was up to me we would eat salads, fruit and ice cream all summer long. Unfortunately, the three men in my life require good chunk of meat at least couple times a week even during a heatwave.

Yesterday was another hot day so I decided to make a quick Pepper Steak with Orzo pasta to please my family.

The Pepper Steak was ready to be served in 30 minutes and the heat output from my stove was minimal.

Ingredients:

• 1 1/2lbs Beef Top Round (cut into stir-fry strips)
• 2 Tbsp Oil
• 1/2 cup Beef Stock
• 1/2 cup Red Wine
• 1 Onion (sliced)
• 1 Clove Garlic (minced)
• 1/4 tsp Ground Ginger
• 2 Bell Peppers (cut into strips)
• 1 cup Mushrooms (sliced – optional)
• 1 Tbsp Cornstarch
• 1 tsp Sugar
• 3 Tbsp Light Soy Sauce
• 1-2 Tomatoes (cut into wedges)

In a large skillet heat the oil on medium-high heat. Cook beef strips for 5 minutes while stirring.

Stir in beef stock, red wine, sliced onion, minced garlic. Heat till it’s boiling then reduce heat to low. Cover the skillet and let it simmer for 15 minutes.

Last 5 minutes of simmering add bell peppers and mushrooms.

In a small bowl mix together corn starch, sugar and soy sauce. Stir it into beef mixture cook until it thickens while stirring constantly.Let it boil for about 1 minute.

Place tomatoes over beef, cover and let it cook for few more minutes until the tomatoes are heated through.

Serve on a bed of Orzo pasta.