Pepper Steak With Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Often, I read my collection of cookbooks and try something new when I'm not trying something new from Zaar that is. This is from the 2003 Quick Cooking Annual Cookbook and I had to try it only for the fact that pepper steak with potatoes sounded interesting. It is pretty good. I think any cut of steak you could thinly slice will do here. It's a nice family meal. Ingredients:
5 medium red potatoes, cut into 1/4 inch slices |
1 lb boneless beef top sirloin steak, thinly sliced |
1 garlic clove, minced |
2 tablespoons olive oil (i used olive) or 2 tablespoons canola oil (i used olive) |
1 medium green pepper, julienned (i also used red) |
1 small onion, chopped |
pepper |
4 teaspoons cornstarch |
1 cup beef broth (i used beef bullion granules dissolved in water) |
Directions:
1. Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.
2. Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.
3. In the same skillet, saute green pepper and onion until crisp tender.
4. Return beef to the pan.
5. Add potatoes and pepper, heat through.
6. In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Drizzle over meat mixture and toss to coat.
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