Beef With Peppers And Tomatoes Recipe
Ingredients
| Soy sauce | 1⁄2 Cup (8 tbs) | |
| Water | 2 Tablespoon | |
| Sherry | 2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Garlic powder | 1⁄2 Teaspoon | |
| Flank steak | 2 Pound | |
| Vegetable oil | 6 Tablespoon | |
| Diced green pepper | 3 Cup (48 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Tomatoes | 4 , each cut into 8 wedges | |
| Hot cooked rice | 1 Cup (16 tbs) |
Directions
In a small bowl, combine soy sauce, water, sherry, cornstarch and garlic powder.
Stir until well blended.
Cut steak into thin slices.
Add to soy sauce mixture.
Stir to coat all pieces with the sauce.
Place oil, green pepper, salt and pepper in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, uncovered, on full power 6 to 8 minutes or until peppers are almost tender.
Add meat-soy sauce mixture to green peppers and heat, tightly covered, on simmer for 22 minutes.
Add tomato wedges and heat, covered, on simmer for 8 minutes or until tomatoes are tender.
Stir until well blended.
Cut steak into thin slices.
Add to soy sauce mixture.
Stir to coat all pieces with the sauce.
Place oil, green pepper, salt and pepper in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, uncovered, on full power 6 to 8 minutes or until peppers are almost tender.
Add meat-soy sauce mixture to green peppers and heat, tightly covered, on simmer for 22 minutes.
Add tomato wedges and heat, covered, on simmer for 8 minutes or until tomatoes are tender.
Chef
