{"id":227,"date":"2013-12-31T17:43:29","date_gmt":"2013-12-31T17:43:29","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=227"},"modified":"2013-12-31T17:43:29","modified_gmt":"2013-12-31T17:43:29","slug":"pepper-steak","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=227","title":{"rendered":"Pepper Steak"},"content":{"rendered":"<p><a href=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-228\" alt=\"pepper\" src=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper.jpg\" width=\"256\" height=\"179\" \/><\/a><\/p>\n<p><strong>Pepper Steak<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>1 pound filet mignon cut into strips<\/p>\n<p>1 large green bell pepper cut into strips<\/p>\n<p>1 medium onion cut into strips<\/p>\n<p>\u00bc cup soy sauce<\/p>\n<p>1 \u00bd cups water<\/p>\n<p>Olive oil<\/p>\n<p>Flour<\/p>\n<p>Salt and pepper<\/p>\n<p>&nbsp;<\/p>\n<p>Roll steak strips in flour, salt and pepper.\u00a0\u00a0 Place olive oil in a pan and\u00a0 cook steak strips over medium heat; turn to brown.\u00a0 Remove steak strips from pan and drain on paper towels. Remove any excess oil and return steak to pan..\u00a0 Add water, soy sauce, pepper strips and onion strips.\u00a0 Simmer for 25 minutes or until vegetables are soft.\u00a0 Add a salad and some garlic bread for a complete meal.<\/p>\n<p>Joanna Addison<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-229\" alt=\"pepper2\" src=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2.jpg\" width=\"1600\" height=\"1200\" srcset=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2.jpg 1600w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2-300x225.jpg 300w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2-1024x768.jpg 1024w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/pepper2-400x300.jpg 400w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pepper Steak &nbsp; 1 pound filet mignon cut into strips 1 large green bell pepper cut into strips 1 medium onion cut into strips \u00bc cup soy sauce 1 \u00bd cups water Olive oil Flour Salt and pepper &nbsp; Roll steak strips in flour, salt and pepper.\u00a0\u00a0 Place olive oil in a pan and\u00a0 cook &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/eatingcardinals.com\/?p=227\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pepper Steak&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-227","post","type-post","status-publish","format-standard","hentry","category-meats"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-3F","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=227"}],"version-history":[{"count":1,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":230,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/227\/revisions\/230"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}