Flash-In-The-Pan Pepper Steak |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My husband and I are big stir-fry fans, and this simple recipe is one we turn to often. Ingredients:
3/4 pound boneless beef round steak, cut into thin strips |
1/2 medium onion, cut into thin wedges |
1/2 small green pepper, julienned |
2 garlic cloves, minced |
1 tablespoon butter |
3/4 cup beef broth |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
2 tablespoons cold water |
1/2 medium tomato, cut into wedges |
1/4 cup fresh or frozen snow peas |
1 teaspoon paprika |
hot cooked rice |
Directions:
1. In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
2. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice. Yield: 2 servings.
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