This easy skillet dish is made by quickly sautéing diced beef with button mushrooms and colorful peppers over high heat. Searing the meat quickly keeps it tender; serve this hearty dish with rice for lunch or dinner.
Pat the diced beef dry with a paper towel, cut it into pieces of similar size, and let it come to room temperature.
Heat the butter in a wide skillet. Over high heat, turn the diced beef quickly to sear all sides.
Add the onion and peppers and sauté with the beef over medium heat for a few minutes. Then add the mushrooms and cook until they release their liquid and it evaporates.
Add the salt and black pepper and cook for a few more minutes. Transfer to a warm serving plate, sprinkle with parsley, and serve.
Important: Make sure the pan is very hot before adding the meat; otherwise, it will release its juices too early and become tough. Add the mushrooms later to keep them from releasing their liquid too soon. Allergen: contains dairy because of the butter. Note: Cut the beef into pieces of similar size so they cook evenly.
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