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Prep 30min
Total30min
Servings4
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Ingredients
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) frozen broccoli florets, thawed
1
teaspoon chopped fresh tarragon leaves
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Steps
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.
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This hearty skillet dish features meat, potatoes and vegetables, so all you need are rolls and dessert to complete a quick, delicious meal!
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