Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce

Enjoy this hearty beef and potato skillet recipe made with Green Giant® Valley Fresh Steamers® frozen broccoli florets – a delicious dinner ready in 30 minutes.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 30 min

Ingredients

1: jar (7 or 7.25 oz) roasted red bell peppers, drained

1/2: cup half-and-half

4: teaspoons vegetable oil

1: bag (20 oz) refrigerated cooked diced potatoes with onions

1: lb boneless beef sirloin steak, cut into thin strips

1/2: teaspoon salt

1/4: teaspoon pepper

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed

1: teaspoon chopped fresh tarragon leaves

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Directions

1 In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.
2 In deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add potatoes. Cover; cook 10 to 12 minutes, stirring frequently, until tender. Remove from skillet; cover to keep warm.
3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook beef, salt and pepper in oil 2 to 3 minutes, stirring frequently, until beef is browned.
4 Add broccoli and potatoes. Pour reserved red pepper sauce over mixture; gently toss to coat. Reduce heat to low. Simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. Sprinkle with tarragon.