Difference between revisions of "Bell Pepper Steak"
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# While [[rice]] is cooking, pound [[Beef]] to 1/4 inch thickness. | # While [[rice]] is cooking, pound [[Beef]] to 1/4 inch thickness. | ||
# Cut into 1/4" wide strips. | # Cut into 1/4" wide strips. | ||
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[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 06:51, 14 July 2012
Description
Ingredients
- 1 1/2 c. beef broth
- 3 c. hot cooked rice
- 1 c. sliced green onions
- 2 green peppers, in strips
- 1 lb. lean Beef, cut 1/2" thick
- 2 Tbs. cornstarch
- 1/4 c. each water and soy sauce
- 2 large fresh tomatoes, cut in eighths
- 2 Tbs. butter or margarine
- 1 Tbs. paprika
- 2 cloves garlic, crushed
Procedures
- While rice is cooking, pound Beef to 1/4 inch thickness.
- Cut into 1/4" wide strips.
- Sprinkle meat with paprika and allow to stand while preparing other ingredients.
- Using a large skillet, brown meat in butter.
- Add garlic and broth.
- Cover and simmer 30 minutes.
- Stir in onions and green peppers.
- Cover and cook 5 minutes more.
- Blend cornstarch, water, and soy sauce.
- Stir into meat mixture.
- Cook, stirring until clear and thickened, about 2 minutes.
- Add tomatoes and stir gently.
- Serve over beds of fluffy rice.
