Pepper Steak I
Pepper Steak I
Ingredients| 1 1/4 cups beef broth, divided 1/4 cup soy sauce 1 1/4 teaspoons ground ginger 1/2 teaspoon granulated sugar 1/4 teaspoon pepper 1 (1 1/2 pound) boneless round steak, cut into strips 1 garlic cloves, minced 1/4 cup olive or vegetable oil 4 medium green bell peppers, cut into julienne strips 2 large tomatoes, peeled and chopped 3 tablespoons cornstarch Hot cooked rice |
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Preparation
In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside.
In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes.
Serve over rice.
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