astray recipes: Garlicky beef with peppers

Categories: Beef
Yield: 6 Servings

Measure	Ingredient
1 pounds	Beef round; 1/2 inch thick
1 tablespoon	Margarine from soybean oil
1 small	Onion; chopped
4	Cloves garlic; finely chopped
1 teaspoon	Dried thyme
¼ teaspoon	Salt
¼ teaspoon	Pepper
2	Bell peppers; cut into 1/4"strips
¼ cup	Dry red wine
2 tablespoons	Cornstarch
1 cup	Beef broth; cold
6 cups	Cooked rice; hot

Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into ¼ inch slices.

Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink.

Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice.

Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997

garlicky beef with peppers