Yield: 6 Servings
|1 pounds||Beef round; 1/2 inch thick|
|1 tablespoon||Margarine from soybean oil|
|1 small||Onion; chopped|
|4 \N||Cloves garlic; finely chopped|
|1 teaspoon||Dried thyme|
|2 \N||Bell peppers; cut into 1/4\"strips|
|¼ cup||Dry red wine|
|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