Pepper Steak

Pepper Steak - Betty Wilson
45-60 minutes

1-2 lb Top Sirloin or Top Round Steak, sliced thin across the grain, or cubed
1 Tsp Paprika
4 Cups Beef Broth
1 large Beef Bouillon Cube
3 Cloves Garlic, minced or pressed
2 bunches diagonally sliced Green Onions, tops too
2 Green Peppers, cut in strips
2 Tbsp Corn Starch
1/4 Cup Water
1/4 Cup Soy Sauce
2 Tbsp Butter
2 Large Fresh Tomatoes, cut in eighths (optional)

1. While rice is cooking, sprinkle Sliced Beef with Paprika and leave to stand while preparing the rest of the ingredients.
2. Make the Bouillon.
3. Chop the vegetables.
4. Mix the Corn Starch, Water, and Soy Sauce together in a small bowl or cup.
5. Melt the Butter in a large shallow saucepan on medium heat.
6. Brown the Steak in the Butter.
7. Once steak is browned, add Garlic, Bouillon Cube, and Beef Broth.
8. Bring to a boil then reduce heat.
9. Cover and simmer for 30 minutes. (If the meat is a better cut, it won't need to cook so long. Just cook till meat is tender.)
10. Stir in Onions and Green Peppers.
11. Cover and cook for 5 minutes.
12. Remix the Soy Sauce mixture and pour into into the pan, mixing thoroughly.
13. Stir until sauce clears and thickens, (approx. 2 minutes).
14. Remove from heat.
15. Optional: Garnish with tomatoes or stir them in.

Serve over rice.

Add 1 Large Onion cut into wedges instead of Green Onion, or use both.

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