Pepper steak 2

Yield: 6 Servings

Measure Ingredient
2 teaspoons Garlic, Minced
2 tablespoons Butter
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
¼ cup Water
2 tablespoons Cornstarch
1 tablespoon Paprika
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@...>

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