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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I like to fix this dish for company, says Donna Brockett of Kingfisher, Oklahoma. I make plenty...for seconds! Ingredients:
1-1/2 pounds beef top round steak (1/2 inch thick) |
1 tablespoon canola oil |
1 cup beef broth |
2 celery ribs, chopped |
1 garlic clove, minced |
3 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 medium green peppers, julienned |
1 medium onion, cut into thin wedges |
1 cup sliced fresh mushrooms |
2 tablespoons cornstarch |
3/4 cup cold water |
hot cooked rice |
Directions:
1. Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
2. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
3. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.
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