Difference between revisions of "Pepper Steak with Rice"
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# Blend [[cornstarch]], [[water]], and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add [[tomato]]es and stir gently. Serve over fluffy [[rice]]. | # Blend [[cornstarch]], [[water]], and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add [[tomato]]es and stir gently. Serve over fluffy [[rice]]. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
Revision as of 07:14, 6 April 2012
Description
Makes 6 servings
Ingredients
- 3 cups hot cooked rice
- 1 pound lean Beef round Steak, cut 1/2 inch thick
- 1 tablespoon paprika
- 2 tablespoons butter or margarine
- 2 cloves garlic, crushed
- 1 1/2 cups beef broth
- 1 cup sliced green onions
- 2 green pepper, cut into strips
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup soy sauce
- 2 large fresh tomatoes, cut into eighths
Directions
- While rice is cooking, pound Steak to 1/4-inch thickness. Cut into 1/4-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients.
- Using large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more.
- Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over fluffy rice.
