Shirley's Pepper Steak (L.F.)

By Bettybug

Ingredients

• 1 lb. top round or flank steak
• 2 t light soy sauce
• 1 t minced garlic
• 4 t canola oil, divided
• 2 C thinly sliced green peppers
• 2 C chopped celery
• 1 C sliced mushrooms
• 2/3 C chopped green onions
• 1/4 C water
• 1 T cornstarch
• 1-16-oz can chopped tomatoes

Details

Servings 4

Preparation

Step 1

Trim all fat from steak. Cut on the diagonal across the grain in slices about 1" X 1/4". Place in medium bowl. Add soy sauce and garlic; stir. Set aside.
Heat 2 t oil until very hot in large skillet. Add prepared vegetables and stir-fry for 2 minutes. Remove from skillet and place in stainless bowl and cover with plastic wrap to keep warm.
Add remaining oil to skillet, heat, add steak, and stir-fry for 2 minutes.
Return cooked vegetables to skillet, top with chopped tomatoes. Cook over low heat until tender, about 45 minutes.
In a cup or small bowl, mix corn starch with water. Add to steak. Cook, stirring constantly until thickened. Add vegetables, mix thoroughly, and heat an additional minute until piping hot. Serve over rice.
Yield: 4 servings