Pepper Steak

Original Recipe from:  Kay Johnson-Tomblin

Serve this pepper steak at your next family dinner and you’ll have a hit on your hands.  Or, serve at your next dinner party with fried rice, egg rolls, and fortune cookies, and you’ve got a great themed menu   Enjoy!

Ingredients

1.5 lbs. sirloin steak, ½ inch thick

1 tablespoons olive oil

½ teaspoon salt

1 cup chopped onion

1 clove garlic, minced

1 cup beef broth

3 tablespoons soy sauce

1 green pepper – 1 inch slices

2 tablespoons corn starch

¼ cup cold water

2 tomatoes – peeled and wedged (optional)

Directions

Cut meat into strips. 

Brown meat with olive oil in large skillet, season with salt. 

Push meat to one side.  Add onion and cook until tender.  Stir in broth, soy sauce and garlic.  Cover and simmer for 10 minutes, or until steak is tender. 

Add green peppers.  Cover and simmer 5 minutes.

Blend cornstarch and water.  Stir gradually into meat mixture.  Cook, stirring constantly, until mixture thickens and comes to a boil.  Boil and stir 1 minute.  Add tomatoes, heat just until tomatoes are warm.  Serve over rice.

Note:  I’ve made this recipe with and without tomatoes many times (this time without).  My rule is this:  if I can’t get in-season tomatoes, I omit them from this recipe.  Hot house tomatoes just don’t taste the same.  Great taste with or without.