I don’t know about all of you good people out there but, I love bell peppers and could eat them about every day, raw or cooked. And steak is delicious also so this dish is the perfect combo.
I decided to cook the Cajun pepper steak last night for dinner after hearing a neighbor mention it. It’s a colorful, tasty medley of steak and green and red peppers, loaded with spices. I favor spicy food, not the case so much with Bill. So depending on your taste, adjust the spices accordingly; especially the Cajun seasoning.
Round steak is a tougher cut of meat and takes a longer cooking time but, that is what I like about this recipe. It has ample cooking time to bind the flavors. Use sirloin steak for a more tender meat that gets this savory dish to the dinner table quickly.
Cajun pepper steak is the best, especially when served over a mound of rice!
Cajun Pepper Steak
1½ pounds boneless round steak, fat removed, cut into strips or cubes
1-2 tablespoons canola oil
1 (14½ ounce) can beef broth
1 (14½ ounce) can Cajun-style tomatoes, undrained
½ cup onion, chopped
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried basil
1 to 2 teaspoons Cajun seasoning, depending on taste
1/8 teaspoon salt, optional
¼ teaspoon ground pepper
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
Stir in the broth, tomatoes, onion, garlic, Worcestershire sauce and seasonings.
Bring to a boil. Reduce heat.
Cook and simmer for 45 minutes.
Add bell peppers.
Continue cooking for 15 minutes or until meat is tender.
Combine cornstarch and water until smooth.
Stir into meat mixture.
Bring to a boil, cook and stir for 2-3 minutes until thickened.
Serve over rice.
It’s a Cajun delight! Uuummmm!!!
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Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and giveaway!