Quick Pepper Steak

Mark walked in the house from work, exclaiming, "Oooo! It smells good in here!" I felt like saying, "Welcome to No. 1 Chinese Restaurant," because our home smelled just like the Chinese buffet down the street. (You know, one of those places you go and your clothes, skin, and hair continue to smell that way for days...weeks, even...)

Fortunately, the smell didn't stick around past dinner, and the meal was super-delicious and super-easy, as well...as indicated in the title!

This recipe is from Campbell's Kitchen (campbellskitchen.com). My goal this week was to use the same ingredients in as many dishes as possible. When you have a lot of ginger, garlic, bell peppers, onions, and water chestnuts, the only thing that makes sense is a menu similar to the No. 1 Chinese Restaurant.

Monday was an Asian-inspired chicken bake and stir-fry, tonight is a pepper steak, and there's a beef and broccoli stir-fry in the works for Friday night.

I followed this recipe pretty much as it is, but I did stir in water chestnuts with the green and red bell peppers and onions. I didn't worry too much about measuring out the other ingredients; it's one of those "season to taste" kind of scenarios, in my opinion. I probably added a little less Worcestershire sauce and more garlic powder. I thought about grating some fresh ginger over the beef, but decided to let the veggies do the work of flavoring this dish.

Flavorful, filling, and definitely a restaurant-quality meal that is very quick and almost effortless. Why don't you prepare a quick pepper steak tonight?