Pepper Steak

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      Pepper Steak

      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.

      Serve over
      rice or noodles.

      Diana Gonzalez

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