Ingredients
- Place your lb. beef top round or sirloin steak, cut into strips (I buy the “stir fry” beef already cut up so it’s less work for me)
- 3 T vegetable oil
- Pepper, to taste (I use about 2 teaspoons)
- A pinch of salt
- 1 cup beef broth
- 1.5 T finely chopped garlic
- 1/4 teaspoon ground ginger
- 1 T cornstarch or flour
- 3 t sugar
- 2 T soy sauce
- 1 T Worcestershire sauce
- 1 bag frozen bells peppers and onion (about 2 cups fresh bell peppers and white onion, cut into 1/2 inch strips)
- 4 servings instant rice (I believe this is about 4 cups cooked, according to instant rice packages)
Preparation
Step 1
First, I like to start the rice so I can get it out of the way. Cook per instructions and leave covered on stove when it’s finished to stay warm while you complete the rest of this recipe. In the meantime, heat the vegetable oil in a skillet. Add the salt and pepper to the meat, and cook, over medium heat until brown. Note: If you are not using the pre-cut stir fry meat, you will need to trim the fat and cut the meat into strips yourself.
When the meat is done cooking, add the broth, garlic, and ginger and mix well. Note: If you are not using the frozen pepper and onion mix, you will want to add your fresh peppers and onion to the mixture now so it has more time to cook. Heat to boiling, then reduce heat and let simmer for about 10 minutes or until the beef gets tender.
While the mixture heats, put the flour, soy sauce, sugar and Worcestershire sauce in a Tupperware container and shake it well until mixed. It should be a somewhat cloudy brown mixture with no clumps. Add the mixture to the meat and mix well with a wooden spoon or fork.
You will start to see the mixture thicken and turn into more of a sauce. Add the frozen peppers and stir.
Allow this mixture to heat to boiling, stirring occasionally so the meat doesn’t stick or burn. You will know it is done when the vegetables are warm and the sauce it thickened, like so:
Serve over your rice and enjoy.