Pepper Steak with Rice

The Mormon Family Cookbook

Helen Thackeray, Maurine Hegsted and Beth Nelms Brown

1 lb lean beef round steak, cut into 1/2 inches thick
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups beef broth
2 green peppers, cut into strips
1 cup sliced green onions including tops
2 tablespoons cornstarch
1/2 cup water
1/4 cup soy sauce (I use reduced-sodium)
2 large fresh tomatoes, cut into eights

Pound steak to 1/4 inch thick; cut into 1/4-inch strips. In a big skillet, heat the butter and brown meat. Add the garlic and beef broth. Cover and simmer for 30 minutes on low heat. Stir in the green peppers and green onions. Cover and cook for 5 minutes.

Blend the cornstarch with the water and soy sauce. Stir into the meat mixture. Cook until clear and thickened, about 2 minutes.

Add the tomatoes and heat through.

Serve over rice.


Makes 6 servings

Note: I like to add the green onions when I add the tomatoes so they do not wilt.