Ingredients Jump to Instructions ↓

  1. 1 jar (7 or 7 1/4 oz) roasted red bell peppers, drained

  2. 1/2 cup half-and-half

  3. 4 teaspoons vegetable oil

  4. 1 bag (20 oz) refrigerated cooked diced potatoes with onions

  5. 1 lb boneless beef sirloin steak, cut into thin strips

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed

  9. 1 teaspoon chopped fresh tarragon leaves

Instructions Jump to Ingredients ↑

  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.

  5. This hearty skillet dish features meat, potatoes and vegetables, so all you need are rolls and dessert to complete a quick, delicious meal!

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 400 (Calories from Fat 110),


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