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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Sometimes I like to marinade the steak and seasonings the night before, writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair. Ingredients:
1/2 pound beef top round steak, cut into thin strips |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
1 medium green pepper, julienned |
1/4 cup chopped onion |
1 garlic clove, minced |
1 teaspoon beef bouillon granules |
3/4 cup hot water |
1 can (10 ounces) diced tomatoes and green chilies |
2 tablespoons cornstarch |
1/4 cup cold water |
hot cooked noodles, optional |
Directions:
1. Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer.
2. Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender.
3. Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 2 servings.
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