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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Amid the flurry of holiday happenings, you can still gift yourself with a personalized serving of steak. From Titonka, Iowa. Dona Shroyer shares this colorful combination of cubed steak, vegetables and rice-a quick and simple meal. Ingredients:
4 ounces beef cubed steaks, cut into strips |
2 teaspoons vegetable oil |
1/4 cup julienned green pepper |
2 tablespoons chopped celery |
2 teaspoons cornstarch |
1/4 cup water |
4 teaspoons soy sauce |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1 small tomato, cut into wedges |
hot cooked rice |
Directions:
1. In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice. Yield: 1 serving.
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