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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I sometimes like to add mushrooms and water chestnuts to this savory steak as well.Cindy Gerber, Ayr, Ontario Ingredients:
1-1/4 cups beef broth, divided |
1/4 cup soy sauce |
1-1/4 teaspoons ground ginger |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1-1/2 pounds boneless round steak, cut into strips |
1 garlic clove, minced |
1/4 cup olive oil |
4 medium green peppers, julienned |
2 large tomatoes, peeled and chopped |
3 tablespoons cornstarch |
hot cooked rice |
Directions:
1. In a small bowl, combine 3/4 cup broth, soy sauce, ginger, sugar and pepper; set aside.
2. In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
3. Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 8 servings.
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