Pepper steak with tomatoes
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .