Pepper Steak With Rice
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A chinese take on pepper steak with rice, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 c. hot cooked rice
- 1 lb. lean beef round steak
- 1 Tbsp. paprika
- 2 Tbsp. butter or margarine
- 2 cloves garlic, crushed
- 1 1/2 c. beef broth
- 1 c. sliced green onions
- 2 green peppers, cut in strips
- 2 Tbsp. cornstarch
- 1/4 c. water
- 1/4 c. soy sauce
- 2 large fresh tomatoes, cut in eighths
Method
While rice is cooking, pound steak to 1/4-inch thick and cut into 1/4-inch strips.
Sprinkle meat with paprika and allow to stand while preparing other ingredients.
Using a large skillet, brown meat in butter.
Add garlic and broth.
Cover and simmer for 30 minutes.
Stir in onions and green peppers.
Cover and cook for 5 minutes more.
Blend cornstarch, water and soy sauce.
Stir into meat mixture.
Cook, stirring, until clean and thickened, about 2 minutes.
Add tomatoes and stir gently.
Serve over beds of fluffy rice.
Makes 6 servings.
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