Tomato Pepper Steak

By Rita H

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.