Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce

 

1

jar (7 or 7.25 oz) roasted red bell peppers, drained

1/2

cup half-and-half

4

teaspoons vegetable oil

1

bag (20 oz) refrigerated cooked diced potatoes with onions

1

lb boneless beef sirloin steak, cut into thin strips

1/2

teaspoon salt

1/4

teaspoon pepper

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed

1

teaspoon chopped fresh tarragon leaves

• 1 In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.
• 2 In deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add potatoes. Cover; cook 10 to 12 minutes, stirring frequently, until tender. Remove from skillet; cover to keep warm.
• 3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook beef, salt and pepper in oil 2 to 3 minutes, stirring frequently, until beef is browned.
• 4 Add broccoli and potatoes. Pour reserved red pepper sauce over mixture; gently toss to coat. Reduce heat to low. Simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. Sprinkle with tarragon.