Pepper steak with yogurt macaroni and cheese and potatoes

1. In a small bowl, mix together the soy sauce, Worcestershire sauce, cornstarch, and beef broth. Set aside.
2. Season the sliced beef with salt and black pepper.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
4. In the same skillet, add the sliced bell peppers and onion. Cook until they begin to soften, about 3-4 minutes.
5. Add the minced garlic to the skillet and cook for an additional 1 minute.
6. Return the cooked beef to the skillet and pour the sauce mixture over it. Stir well to coat the beef and vegetables in the sauce.
7. Cook for another 2-3 minutes, or until the sauce has thickened and the beef is cooked to your desired level of doneness.
8. Garnish with chopped parsley, if desired, and serve hot.

Yogurt Macaroni and Cheese:

Ingredients:

• 8 ounces elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup plain Greek yogurt
• Salt and black pepper to taste

Instructions:

1. Cook the elbow macaroni according to the package instructions. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
3. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
4. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
5. Remove the saucepan from the heat and stir in the Greek yogurt until well combined.
6. Season the cheese sauce with salt and black pepper to taste.
7. Add the cooked macaroni to the cheese sauce and stir until the macaroni is evenly coated.
8. Serve the yogurt macaroni and cheese hot.

Roasted Potatoes:

Ingredients:

• 4 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with olive oil, dried thyme, dried rosemary, salt, and black pepper until well coated.
3. Spread the seasoned potatoes in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
5. Serve the roasted potatoes hot alongside the pepper steak and yogurt macaroni and cheese.

Enjoy your delicious and satisfying meal!