Small Recipes... Stir Fry Beef with Peppers

 A Recipe from the cookbook Going Solo in the Kitchen is this Stir Fry Beef and Peppers. A altered version using what I had on hand and the amounts and seasoning from the recipe made a quick supper for one and a half. I do find her recipes are too much for one serving. I either cut back on them or plan on freezing or reheating it for another meal. If you are young and hungry they might be just right. 

 The recipe calls for flank steak but  had a 4 ounce piece of chopped steak and while I had a red pepper I didn’t have any green pepper. To this  mix I added a very small amount of a carrot I had to use and some mushrooms from the freezer. 

 Served it over rice from the freezer which I always have on hand and dinner was done in way less than 30 minutes with enough left for lunch tomorrow or the next day.

 I find it difficult to get a decent photo of something this dark so just know that it is better than the photo looks. I will give you the recipe as it is written, along with the changes I made.

Stir Fry Beef with Peppers

2 teaspoons oil

3 to 4 ounces of steak thinly sliced (I used chopped steak sliced in strips)

¾ cup sliced onion (I omitted)

¾ cup sliced in strips of red pepper 

½ cup sliced in strips of green pepper ( I used half of a carrot cut into strips)

1 Tablespoon regular or Gluten Free Soy Sauce

3 to 4 mushrooms (I usually have in freezer)

Black Pepper to taste

 Heat oil in heavy frying pan, add the steak and cook for 30 seconds over high heat, stirring. Lift the meat out and add the peppers and onion if using. Fry stirring constantly for about 2 minutes. Add the Soy Sauce and Beef stock and mushrooms if using. Cook for another minute or two. Add back in the steak and continue stirring until done. Season with pepper and serve over rice.