Mom's Pepper Steak

Mom's Pepper Steak - Reanna Wilson


3 Cups Rice

1/4 Cup Water
1/4 Cup Soy Sauce
2 Tbsp Cornstarch

1 Green Pepper
1 medium onion
1 lb Steak (top sirloin, top round, etc.)
1/4 tsp Paprika
3/4 tsp Garlic Salt
2 Tbsp Butter
1 22.6oz Can Cream of Mushroom Soup
1/2 Cup Water

1. Get rice cooking in your rice cooker.
2. In a small bowl, mix the Water, Soy Sauce, and Corn Starch. Set aside.
3. Slice or dice the Green Pepper and Onion. Set aside.
4. Sprinkle steak with Paprika and Garlic salt.
5. Tenderize the steak with a mallet, if needed.
6. Slice the steak across the grain into thin strips.
7. Melt the Butter in a large shallow saucepan on medium heat.
8. Once butter has melted, add the steak. Do not crowd the pan. Cook in batches.
9. Add all the meat back to the pan.
10. Add soup and water to the pan and mix thoroughly.
11. Reduce heat to low and cover, stirring occasionally, for 20-30 minutes or until meat is tender. Make sure it is simmering low and not boiling aggressively.
12. When meat is done, add peppers and onions. Cover and cook for 5 Minutes.
13. After 5 minutes, remix the soy sauce slurry and add it to the sauce. Stir well to combine. simmer for 2 minutes.
14. Season with salt and pepper.

Serve over rice topped with fresh tomatoes, if you like.

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