Recipe courtesy of TheMatrix
Seasoned steak strips:
Approximately 1 lb. skirt steak (cut of beef usually used for fajitas) cut into thin strips
Black pepper
Salt
Garlic powder
Red pepper flakes
Paprika
“Loaded” mashed potatoes:
Red potatoes, washed, cubed with skin
8 oz of sour cream
Milk, if needed
2-3 strips of bacon
8 oz package cheddar cheese
Chives (optional)
Broccoli florets (optional)
Other ingredients:
Bell peppers (green, yellow and/or red)
1 medium onion, chopped into strips
4-5 oz sliced white mushrooms
1 or 2 cloves garlic, chopped
Olive oil, if needed
-Season the steak strips with black pepper, salt, garlic powder, paprika and red pepper flakes. Mix seasonings into meat with your hands. Set aside to let meat absorb flavor
-Season bell peppers, onion and mushrooms with black pepper, garlic powder and paprika. Set aside.
-Cook bacon in non-stick pan until crispy. Remove from pan to paper towel lined plate. (DON’T THROW OUT OR DRAIN BACON DRIPPINGS FROM PAN!) Cool and crumble bacon into a clean mixing bowl.
-Add potatoes to a pot with water and boil.
-Heat bacon drippings and add the garlic and steak strips to the pan. (NOTE: For those who use turkey bacon which may not give off much drippings, add olive oil to pan instead) Stir constantly, like a stir fry, until meat is browned on all sides.
-Push meat to one side of the pan and add veggies to the other side. Leave veggies to cook, approximately 2-3 minutes. As they soften, mix with the meat and stir occasionally, like a stir fry, until desired doneness.
-Once potatoes are soft, drain and transfer to the mixing bowl with the bacon crumbles.
-Add about 3 ounces (1/3 of the container) of sour cream to the potatoes. Mix with a hand mixer. If needed, add milk or more sour cream until desired consistency is reached.
-Add cheese (this is based solely on individual preference. Add a lot or a little, it’s up to you!) chives and/or broccoli, if desired. Mix by hand and serve with beef strips.
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