Three-Pepper Beef 7/04

[BeachBum]

I made this last night for dinner. I had several bell peppers left over from a 4th of July veggie tray that I wanted to use up.
This recipe was very mediocre. It met my needs for the meal and we enjoyed it, but we probably wont repeat it.
With yellow and red bell peppers and flank steak as the ingredients it was a pretty pricey meal to just be ok to good. When I spend that much I want it to be super! :) This recipe was very straight forward, it tastes just like you think it would from reading the recipe.
If you really like the peppers and beef you get in Asian restaurants and want a low fat version then you would like this, otherwise I would say you could find other ways to use these ingredients.

[Varaile]

I made this tonight and we found it tasty. I was worried that DH might find it just so-so but after the first bite he said it was really good!

I made it as written except for the addition of 1/4 tsp red pepper flakes. Other than the garlic and ginger it didn't seem to have much for flavor. The pepper flakes added a nice background touch and I could even have added a bit more. It took longer to cook the meat than the three minutes they suggested (try like 10-15) and it was still a tad pink when I pulled it off the heat. By the time I added the meat back to the vegies, it was perfect and tender.

I found the prep to be a bit tedious (even with DH as sous chef). I think I noticed that it took like an hour from start to finish. Oh well!

I served this over wild rice. Oh! And I seemed to end up with closer to six servings rather than four. Lucky me! More leftovers!

[Peggy]

I made this for dinner last night and was quite happy with it. We thought it had plenty of flavor - The 1 teaspoon of black pepper gave it plenty of kick for our tastes. The bell peppers were sweet and colorful and the beef was very tender. Mine took much longer to cook also. I would definately make this again.

Peggy