I made this pepper steak and orzo dish the other night using leftover ingredients that were running out of shelf-life. I had about 1/3 pound of sirloin steak, 1/2 of a yellow onion, 1/2 of a green pepper, a handful of cherry tomatoes, some garlic and Gorgonzola cheese. I had a variety of pasta choices, but opted for orzo because I wanted something more along the lines of pepper steak & rice.
This is one of those dishes that you can easily swap out ingredients for whatever is lurking in your fridge & pantry. Zucchini & summer squash would make a nice addition, as would baby spinach or artichoke hearts. You can also change the meat to chicken, turkey, different cuts of beef, or shrimp. Same holds true for the cheese, as long as it's a soft, crumbly cheese that melts quickly.
PEPPER STEAK AND ORZO
Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
1 Tablespoon Olive Oil
1/2 medium Onion, chopped
1/2 Green Pepper, chopped
1/2 pound Sirloin Steaks, thin strips, about 2-inches long
1 Tablespoon Worcestershire Sauce (or Tamari Sauce)
2 cloves Garlic, minced
6-8 Cherry Tomatoes, halved
1 cup Orzo, cooked
1/4 cup Gorgonzola cheese crumbles
Salt & Pepper to taste
- Cook orzo according to package directions.
- In a large skillet, heat oil over medium heat for 2-3 minutes. Add onions and green pepper and cook for 4-5 minutes, until onion becomes semi-soft.
- Add beef strips and stir to incorporate ingredients. Cook 3-4 minutes.
- Add garlic and tomatoes. Season with salt & pepper, if desired. Stir to incorporate ingredients.
- Drain orzo and add to vegetable mixture. Stir well.
- Top with Gorgonzola cheese crumbles.
- Transfer to dinner plates and serve immediately.
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