EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5112/Pepper_Steak
Pepper Steak
Yield: 2 servings
Ingredients
| 1/2 |
lb. |
round steak (3/4 inch thick)
|
|
|
| 1 |
tablespoon |
vegetable oil
|
|
|
| 1/4 |
cup |
onion, chopped
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1 |
|
beef bouillon cube
|
|
|
| 3/4 |
cup |
boiling water
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 1 |
can |
(14.5 oz.) stewed tomotoes
|
|
|
| 1 |
|
medium green pepper, cut into rings
|
|
|
| 1/4 |
cup |
cold water
|
|
|
| 2 |
tablespoons |
cornstarch
|
|
|
| 2 |
tablespoons |
soy sauce
|
|
|
|
|
hot cooked noodles
|
|
|
Directions:
Cut meat into 2x1 inch strips; brown in a skillet in hot oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes.
Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender. Add tomatoes and green pepper; cover and simmer for 10 minutes.
Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over hot noodles.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5112/Pepper_Steak