Pepper steak #2
6 Servings
Ingredients
| Quantity | 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 | Cloves garlic; crushed | |
| 1½ | cup | Beef broth (1 can) |
| 1 | cup | Sliced green onions; w/tops |
| 2 | Bell peppers; cut in strips | |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| ¼ | cup | Soy sauce |
| 2 | larges | Fresh tomatoes; cut in eighths |
Directions
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, .