Hello Community! We’ve got a new post from Vera Chenault, a new Food Club member who is using your market to take back the value meal.  Check it out:Image

I have been smitten with the lovely sweet peppers from Arkansas Natural Produce the past few weeks.  We’ve gone through two pounds a week, and usually they are gone by the beginning of the week.  Most days they simply get cut into strips and eaten raw, dipped in hummus.  A few get diced and thrown into scrambled eggs or onto pizza or salads.  Sweet, or bell, peppers are a good source of Vitamins C and A, especially the red peppers.  Did you know paprika is made from dried bell peppers?

Two of my favorite bell pepper recipes are stuffed red peppers – stuffed with millet, pinto beans, corn, salsa, and shredded cheese, and garnished with cilantro, is my new favorite way to stuff peppers – and pepper steak.  

This Pepper Steak recipe is based off an old Gourmet Magazine recipe, and it’s a great, quick weeknight meal.  I got my flank steak and peppers from Arkansas Local Food Network.  The entire dinner for my family of six (two adults and four children) cost about $16.75, or $2.79 per person.  Once again, there’s no fast food that beats that price!

Pepper Steak

2 Tablespoons soy sauce
1 teaspoon cornstarch
¼ cup water
1 lb flank steak, cut against the grain into thin strips
½ teaspoon salt
¼ teaspoon pepper
3 Tablespoons vegetable oil
4 large (I used 6 small) bell peppers in assorted colors, cut into stips
1 onion, cut in half and then into strips
3 garlic cloves, sliced

Stir together soy sauce, cornstarch, water, and set aside.   Sprinkle steak strips with salt and pepper.  In a large skillet or wok, heat 2 Tablespoons of the oil over medium high heat.  Stir fry the steak about 4 minutes until browned on the outside.  Remove the steak from the pan and set aside.  Add the remaining Tablespoon of oil to the pan and stir fry the remaining ingredients for 6 or 7 minutes. Add 2 Tablespoons water, cover, and cook 3 more minutes.  Add steak and soy sauce mixture into the pan and cook, stirring, two more minutes.   Serve over rice.

– Vera Chenault, beloved Food Club member

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