Yield: 6 Servings
|2 teaspoons||Garlic, Minced|
|2 mediums||Onions, Cut Into Thin Wedges|
|2 smalls||Green Bell Peppers, Sliced|
|1½ pounds||Beef Round Steak, Sliced Thin|
|1½ cup||Beef Broth|
|2 tablespoons||Soy Sauce|
|3 mediums||Tomatoes, Cut Into Wedges|
|1 cup||Snow Pea Pods|
|Hot Cooked Rice|
Stir fry the garlic in a wok or very large skillet in half the butter for 1 minute. Add the onion and green bell pepper. Stir fry until tender (4 to 5 minutes longer). Transfer the vegetables to a bowl using a slotted spoon.
Add the remaining butter to the wok. Stir fry the steak (in batches if necessary to prevent overcrowding) until cooked through (2 to 3 minutes).
Return the vegetables to the wok. Add the broth and soy sauce. Bring to a boil. Stir the water and cornstarch together in a cup. Add to the mixture in the wok. Cook, stirring, until bubbly. Cook another 2 minutes. Add the paprika, tomato wedges and snow pea pods. Cook, stirring rapidly, for 30 seconds. Serve over rice.
Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:56:05 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>