Pepper Steak like Michellina's

I am not a big fan of frozen food but I like Michellina's Pepper Steak. I duplicated the recipe at home and it was in my opinion better because it was fresh.

The beef and green peppers can be cut into strips or dice depending on your choice. I like the way Michellina's does it, diced and my kids seems to have no trouble eating the green peppers when they look smaller.

Sometimes, I use pork instead of beef, it tastes really good as well.

1/2-3/4 pound beef or pork, cut into thin strips or diced
1 1/2 tablespoons Canola oil
1 big clove garlic, minced
1/2 cup chopped yellow onion
1 green pepper, cut into thin strips or diced
2 cans (8 oz each) no salt-added tomato sauce
Pinch sugar
2 cans (8 oz each) beef broth (use the empty tomato sauce cans)
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
Freshly ground black pepper
Seasoned salt (optional)

Heat up 1 1/2 tablespoons Canola oil in a big skillet. Add the meat and cook until it is slightly browned on both sides. Add the garlic and onions and cook on low heat until onion is tender. Stir in the Worcestershire sauce and mix well.

Pour the tomato sauce, beef broth and pinch of sugar and cook on medium heat until the sauce reduces to a desired thickness. Finally, stir in the green pepper, black pepper and seasoned salt if needed. Stir in the dried parsley and cook for 1 or 2 minutes. Do not overcooked the green pepper.

Serve hot over steamed rice.

Makes 5 servings.