Friday, August 30, 2013

Pepper Steak and Tortilla

Friday is a farmer's market day. Today's highlights are peaches, corn, peppers, eggplants and squashes. I have $15 to spent and ended up with 3/4 bushel of peaches($12), one buttercup squash($2) and 3 bell peppers($1). The weather is changing, soon from high temperature to breezy day. I am exhausted this week, not because of working so hard in the garden, but because of lacking in sleep. I have a lot of work to complete within a shorter time. Soon, it will be time to clean up the garden and to bring warmer season plants back into the house.
Tonight's dinner was very simple. For Mr. Big, I cooked steak (medium rare) and served with sauteed onion and green bell peppers. For myself, I had Pepper Steak with Tortilla.
Lightly toasted the tortilla wrap.
This pepper steak was infused with a hint of curry flavors. Yes, I like mixing the beef with some cloves, cumin, coriander, parsley, ginger, curry leaf and ground black pepper.
Saute the onion and green bell peppers with salt and ground black pepper. Set aside.
Using 2 tablespoons of olive oil, heat the steak that has been cut into bite size.
Add all the spices and mix well. Cook for about 5 minutes on medium high heat.
Turn off the stove.


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