Garlicky beef with peppers
6 Servings
Ingredients
| Quantity | 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 |
Directions
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