June 2, 2006, Newsletter Issue #66: Pepper Steak
Tip of the Week
1-1/2 pounds top round steak
1/3 cup vegetable oil
3/4 tsp salt
3 medium green peppers, cut in 1" squares
3 medium red peppers, cut in 1" squares
1-1/2 cups sliced celery
1/2 cup finely chopped onion
1 clove garlic, minced
1-1/2 cups beef broth
2 Tbsp cornstarch
1/3 cup water
1 Tbsp soy sauce
hot cooked rice
Slice steak, diagonally, into very thin slices, then cut slices into 2" pieces. Brown meat in hot oil about 2 to 3 minutes. Sprinkle with salt. Add red and green pepper, celery, onion, garlic and cook 2 minutes. Add beef broth. Reduce heat to simmer. Cover and cook until vegetables are tender-crisp, about 10 to 12 minutes. Mix together cornstarch, water and soy sauce until smooth; add to meat mixture. Cook and stir until thickened, about 3 to 4 minutes. Serve over rice.
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