Tomato Pepper Steak
By Rita H
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Ingredients
- 1 1/2 lbs round steak
- 1 tbsp cooking oil
- 1 cup beef broth
- 2 celery ribs, chopped
- 1 garlic clove, minced
- 3 tbsp soy sauce
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 2 medium green pepper, julienned
- 1 medium onion, cut into thin wedges
- 1 cup sliced fresh mushrooms
- 2 tbsp cornstarch
- 3/4 cup cold water
- hot cooked rice
Details
Servings 6
Preparation
Step 1
Cut beef into 3 x 1/4 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 meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer 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.
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