Tomato pepper steak

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Round steak 1/2 inch thick
1 tablespoon Cooking oil
1 cup Beef broth
2 Celery ribs
1 Clove garlic, minced
3 tablespoons Soy sauce
½ teaspoon Ground ginger
½ teaspoon Salt
¼ teaspoon Pepper
1 14.5oz can diced tomatoes, undrained
2 mediums Green peppers, julienned
1 M onion, cut in thin wedges
1 cup Sliced fresh mushrooms
2 tablespoons Cornstarch
¾ cup Cold water
Hot cooked rice

Directions

Cut beef into 3x4 inch 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. Add tomatoes, peppers and onion; bring to a boil.

Reduce heat; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Posted to MC-Recipe Digest V1 #326 Recipe by: Taste of Home - August/September '96 From: Carol Taillon <taillon@...> Date: Sun, 1 Dec 1996 23:25:53 -0500 (EST)

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