Making your food stretch is critical, whether you are feeling the economic pressure or not. My go-to stretch meals tend to be one pot wonders. While it is easy to create stretch meals with beans, soups, chilies, and other such dishes, when I’m craving a good steak, making more than one meal out of it can be a challenge.
I decided to go quick and easy, with the take on pepper steak. Typically that’s made with less expensive cuts of steak that can be cooked over a longer period of time to make it tender. I however, decided to use a good ribeye steak and leftover package of Kung pao sauce.
Repurpose Extra Sauce Packets
Often in the freezer section of the store, you can find easy to make Kung pow chicken. And the packages tend to come with two sauce packets. I only use one, so I keep the extra in the freezer to re-purpose and other meals, like in this case.
This was an easy 15-minute dish. Furthermore, you can also load up with any additional vegetables you have on hand, like mushrooms, broccoli, or greens. For a video walk-through like and follow on Instagram, Pinterest, or TikTok. Check out the recipe below. As always share your thoughts and comments.
- 1 medium onion
- 3- 4 cloves garlic (~1/2 tbsp)
- 1 cup sliced sweet peppers
- 1 tbsp avocado oil
- 1 tbsp onion powder
- 1tbsp garlic powder
- 1/2 tbsp sea salt
- 1 tbsp coarse black pepper
- 1/2 tbsp cayenne (optional)
- 1 packet, Kung pao sauce ( or sauce of choice)
- Peel and thinly sliced onion and sweet peppers. Minced garlic.
- Add avocado oil to a medium pan over medium heat and once hot Eden, peppers, onion, and garlic. Season lightly.
- While that cooks, cube up steak. Add to pan and season with remaining seasoning.
- Cook for 3-5 minutes, or just under done steak temperature.
- Add sauce and stir well for two minutes
- Serve over rice.