Pepper steak #2

Yield: 6 Servings

Measure Ingredient
3 cups Cooked rice
1 pounds Lean beef round steak; cut 1/2-inch thick
1 tablespoon Paprika
2 tablespoons Butter or margarine
2 \N Cloves garlic; crushed
1½ cup Beef broth (1 can)
1 cup Sliced green onions; w/tops
2 \N Bell peppers; cut in strips
2 tablespoons Cornstarch
¼ cup Water
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, .

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