Tomato Pepper Steak Recipe
Ingredients
| Round steak | 1/2 Pound | |
| Cooking oil | 1 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Celery ribs | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Soy sauce | 3 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Green peppers | 2 Medium, julienned | |
| 1 medium onion, cut into thin wedges | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
Cut beef into 3-in.x 1/4-in.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.
Add mushrooms; 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.
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.
Add mushrooms; 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.
Chef
