1 jar (7 or 7.25 oz) roasted red bell peppers, drained
½ 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
½ teaspoon salt
¼ teaspoon pepper
1 bag (12 oz) frozen broccoli florets, thawed
1 teaspoon chopped fresh tarragon leaves
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.
1 Serving Calories400 ( Calories from Fat110), Total Fat12g (Saturated Fat4 1/2g, Trans Fat0g ), Cholesterol85mg Sodium360mg Total Carbohydrate37g (Dietary Fiber6g Sugars7g ), Protein35g