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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very very good. I suggest you use as many colors of peppers that you can get; it improves the taste of the recipe, and it looks better Ingredients:
2 lbs boneless beef sirloin, 3/4 inch thick |
6 tablespoons cornstarch |
1 (14 1/2 ounce) can swanson seasoned beef broth, with onion |
2 tablespoons soy sauce |
1/2 teaspoon garlic powder |
4 cups green peppers or 4 cups red peppers or 4 cups yellow peppers or 4 cups orange bell peppers, cut instrips |
4 cups hot cooked rice |
Directions:
1. Slice beef into thin strips.
2. Slice peppers into thin strips.
3. Stir fry beef in nonstick skillet, or wok, until browned and juices evaporate.
4. In seperate bowl, mix soy, broth, cornstarch, and garlic.
5. Mix constantly.
6. Add peppers to wok.
7. Add cornstarch mixture.
8. Stir-cook until mixture boils and thickens, and peppers become soft.
9. Serve over cooked rice.
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