Prep Time: 30 mins
Total Time: 55 mins
Servings per Recipe: 4
Calories 422 kcal
Fat 23.4 g
Protein 19.7 g
Cholesterol 57 mg
Sodium 273 mg
2 tbsp olive oil
1 lb. flank steak, cut into strips
1 onion, thinly sliced
1 tsp minced garlic
1 6 oz. package fresh button
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 14.4 oz. can diced tomatoes
1 tsp smoked sweet paprika
1 1 lb. package potato gnocchi
In a large skillet, heat the oil on high heat and cook the beef till browned completely.
With a slotted spoon, transfer the beef into a bowl, reserving the oil in the skillet.
With a plastic wrap, cover the bowl to keep the cooked beef warm.
In the same skillet, sauté the onion and garlic on medium heat for about 5 minutes.
Stir in the mushrooms, red peppers and yellow peppers and cook for about 5 minutes.
Stir in the tomatoes and paprika and bring to a boil on medium-high heat.
Reduce the heat to low and simmer for about 5 minutes.
Add the beef and stir to combine.
In a large pan of lightly salted boiling water, cook the gnocchi on high heat for about 2-3 minutes.
Add the cooked gnocchi in the sauce and toss to coat.