I made Pepper Steak for dinner last night super easy and tasty

4 tablespoons of Extra Virgin Olive Oil

1-2 pounds tenderloin tips or strips, cut into chunks

2 green bell peppers, seeded, 2 inch dice

1/2 onion (I’ve used many different kinds)

2 tablespoons of arrowroot or Gluten free flour

1 6oz can of no salt added tomato paste

1/4 cup dry sherry (optional)

1 1/2 cups beef consumme or stock

1 teaspoon corse black pepper or white pepper

Preheat a large skillet over high heat.  Add 1-2 tablespoons of olive oil to hot pan. Add meat and sear on all sides, 5 minutes.  Season with salt or white pepper, or Braggs liquid aminos and remove to a plate and cover with foil.  Reduce heat on pan to medium and add 2 tablespoons of olive oil (or butter)  Add peppers and onion and cook for 5 minutes.  Sprinkle arrowroot (or flour) over vegetables and cook 1 minute longer.  Whisk in Beef Consumme (and sherry if desired) Add tomato paste and pepper (black or white) Slide meat back into pan and coat with sauce cook on low for 10 minutes.

Can be put over rice.

No natural light in this pic 😦  It was yummy.