Yield: 6 Servings
|3 cups||Cooked rice|
|1 pounds||Lean beef round steak; cut 1/2-inch thick|
|2 tablespoons||Butter or margarine|
|2||Cloves garlic; crushed|
|1½ cup||Beef broth (1 can)|
|1 cup||Sliced green onions; w/tops|
|2||Bell peppers; cut in strips|
|¼ cup||Soy sauce|
|2 larges||Fresh tomatoes; cut in eighths|
While rice is cooking, pound steak to ¼ inch thickness. Cut into ¼ inch strips. Spinkle meat with paprika and allow to stand while preparing the other ingredients. Using large skillet, brown meat in.butter: add garlic and broth. Cover and simmer 30 minutes. Stir in onions.and bell peppers; cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture; cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over bed of fluffy rice. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .