- December 22, 2003 at 9:25 pm #240338
An old family favorite that is sure to please the eye as well as the
palate. Often times I like it better warmed up the next day, as it gives
the bell peppers time to permeate the sauce and truly enhance the flavor
This is a simple, colorful dish that is easy and impressive. Be sure to
make enough rice to use for rice and raisins the next morning!
1 pound beef top sirloin, cut 3/4″ inch thick, boneless
2 tablespoons vegetable oil
salt and pepper, to taste
2 green bell peppers, diced
3 green onion, thinly sliced
2 cups beef broth
2 teaspoons paprika
1/4 cup water
2 tablespoons cornstarch
1 beefsteak tomato, diced
hot cooked rice or noodles
Cut sirloin steak into 1/8 inch thick strips. In a large, nonstick
skillet, heat oil over medium -high heat. Brown beef.
Season with salt
and pepper, add paprika and beef both. Cover and simmer over low heat
for 20 minutes. Add bell peppers and green onions.
Combine water and
cornstarch and stir into broth. Stir constantly until sauce boils and
thickens. Add diced tomatoes and cook until heated through.
rice or noodles.
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