Pepper steak with tomatoes

Yield: 6 Servings

Measure Ingredient
1 pounds Sirloin; cut in 1/4 inch strips
2 tablespoons Shortening
¼ cup Chopped onion
1 Clove garlic; minced
1 teaspoon Salt
1 teaspoon Pepper
1 Beef bouillon cube
1 cup Hot water
1 can (14-oz) tomatoes; drained and cut in bite-sized pieces
1 large Green pepper; cut in strips
2 tablespoons Cornstarch
¼ cup Cold water
2 tablespoons Soy sauce
Rice or noodles; cooked

Slowly brown meat in shortening. Add onion and garlic, then salt and pepper. Dissolve bouillon cube in hot water and add to meat. Cover and simmer for 25 minutes. Add tomatoes and green peppers and continue cooking for 10 minutes. Combine cornstarch, cold water and soy sauce. Add to meat mixture. Cook 5 minutes longer. Serve over rice or noodles. Yield: 6 servings.

CINDY CLIFTON

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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