Tomato pepper steak
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Round steak 1/2 inch thick |
| 1 | tablespoon | Cooking oil |
| 1 | cup | Beef broth |
| 2 | Celery ribs | |
| 1 | Clove garlic, minced | |
| 3 | tablespoons | Soy sauce |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | 14.5oz can diced tomatoes, undrained | |
| 2 | mediums | Green peppers, julienned |
| 1 | M onion, cut in thin wedges | |
| 1 | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Cornstarch |
| ¾ | cup | Cold water |
| Hot cooked rice | ||
Directions
Cut beef into 3x4 inch strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Posted to MC-Recipe Digest V1 #326 Recipe by: Taste of Home - August/September '96 From: Carol Taillon <taillon@...> Date: Sun, 1 Dec 1996 23:25:53 -0500 (EST)