Garlicky beef with peppers

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

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