Beef With Peppers And Tomatoes Recipe
Ingredients
| Flank steak | 2 Pound | |
| 3 medium green peppers, seeded and sliced | ||
| 4 ounces onion, sliced thin | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 packet instant beef broth and seasoning mix | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Sherry | 1/2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| 2 cups cut green beans | ||
| Tomatoes | 2 Medium, cut into wedges | |
Directions
Broil steak on a rack about 4 inches from source of heat about 15 minutes, or until rare, turning once.
Cut into thin slices; set aside.
In a nonstick skillet combine green peppers, onion, garlic, broth mix, salt, and pepper; cook for 5 minutes, stirring occasionally.
In a small bowl combine soy sauce, water, and sherry extract.
Add cornstarch; stir to dissolve.
Stir into vegetable mixture; cook until thickened.
Add steak and green beans.
Cook until beans are tender-crisp.
Add tomatoes and cook 3 minutes longer.
Divide evenly.
Cut into thin slices; set aside.
In a nonstick skillet combine green peppers, onion, garlic, broth mix, salt, and pepper; cook for 5 minutes, stirring occasionally.
In a small bowl combine soy sauce, water, and sherry extract.
Add cornstarch; stir to dissolve.
Stir into vegetable mixture; cook until thickened.
Add steak and green beans.
Cook until beans are tender-crisp.
Add tomatoes and cook 3 minutes longer.
Divide evenly.
Chef
